PARSLEY ROOT 'KONIKA' SEEDS

Petroselinum crispum var. tuberosum

Jane Grigson calls parsley root the “underprivileged parsnip". Rarely grown in this country, parsley root is common to the cuisines of Germany, Eastern Europe and Russia. It is easily grown in most American gardens. Roots may be harvested through the winter like parsnips. Flavor is aromatic and delicious. Contributes to superior soup and stock. Combine with carrots and potatoes in the Sunday roast.

In much of Eastern Europe gardeners can choose from almost as many cultivars of parsley root as carrot. Their culture is similar, though parsley root requires at least twice the time to produce large roots. Konika is a relatively early selection from the Czech Republic. Plants produce nice uniform roots for harvest in late autumn of the first year. Which is a good thing, because it isn't as hardy as other selections and may not overwinter successfully in zone 5 and colder without heavy mulch.

Seeds should be sown outdoors in early spring, when soils and weather are still fairly cool. Germination is sometimes slow and erratic, occurring between one week and one month. Soaking seeds before sowing may improve germination. Carefully thin seedlings to 6” in all directions. Seeds may be started indoors but root shape is unpredictable in transplants. Flats with deep cells are recommended.

To harvest parlsey root (and parsnips, salsify, etc.) through winter, use square straw bales to keep soil from freezing. This is especially recommended with Konika if you hope to have roots in the hunger gap of early spring and seeds in the second year. Move bales to harvest as needed.

These plants will cross easily with common parsley. If saving seed, grow just one variety per year, or carefully bag flowering stems.

Packet contains around 300 seeds.