How to Grow Parisian Parsley
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Parisian Parsley
Petroselinum crispum var. tuberosum
vegetableParisian parsley, also called Hamburg parsley or parsnip parsley, is a biennial herb grown primarily for its edible white root that resembles a small parsnip, though the leaves are also edible. The plant produces thick, tapering roots with a mild, slightly sweet flavor that can be used in soups, stews, and root vegetable dishes. It combines the culinary appeal of traditional parsley leaves with the nutritional and flavor benefits of a substantial root vegetable.
When should you plant Parisian Parsley in your zone?
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Example Parisian Parsley timeline · Pittsburgh, PA (Zone 6b)
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Plant Parisian Parsley
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Parisian Parsley
Around Jul 16≈ 90 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Parisian Parsley dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 4-8; grows in cooler climates better than warm regions
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Get my Parisian Parsley timeline →Growth Stages
Germination & Seedling
2-3 weeksSeeds sprout slowly (2-3 weeks); tiny leaves emerge with fine feathery cotyledons. Seedlings are delicate with thin stems.
Keep soil consistently moist; provide gentle airflow to prevent damping off. Thin crowded seedlings carefully to avoid disturbing remaining plants.
Vegetative Growth
4-8 weeksPlant develops lacy, dark green foliage above ground while roots begin thickening below. Stems grow to 12-18 inches tall with multiple leaf divisions.
Maintain consistent moisture and weed regularly to reduce competition. Begin harvesting outer leaves once plant has 6-8 leaves. Mulch around base to retain moisture and keep root shoulders from greening.
Root Development & Maturation
6-8 weeksRoot thickens and lengthens, becoming a substantial parsnip-like structure 6-8 inches long and 1-2 inches diameter. Above-ground foliage continues to grow and produce harvestable leaves.
Continue consistent watering without overwatering. Avoid nitrogen-heavy fertilizers that encourage leaf growth at expense of roots. Mulch helps keep roots tender by moderating soil temperature.
Harvest Readiness
Ready at 90-120 days; can leave roots in ground through fall for storageRoots reach full size; leaves are full and productive. Root shoulders may begin to protrude slightly from soil surface.
Stop heavy leaf harvesting 2-3 weeks before planned root harvest to allow plant to direct energy to root storage. Prepare harvesting tools; loosen soil thoroughly before pulling to avoid root breakage.
Post-Harvest/Storage
Storage period: 2-3 monthsRoots dug and cleaned; can be stored long-term under cool conditions. In cold climates, roots left in ground and harvested as needed through winter.
Store roots in cool (32-40°F), humid conditions; can be kept in damp sand or coir in root cellar for 2-3 months. Rinse gently before storage; remove excess soil but don't wash completely.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Hand-pick caterpillars; allow some feeding for butterfly conservation; use netting if populations are excessive. Organic Bt (Bacillus thuringiensis) as last resort.
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Use floating row covers until flowering; rotate crop location; remove affected plants promptly. Diatomaceous earth around plant base; encourage beneficial insects.
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Spray with strong water stream; use insecticidal soap; encourage ladybugs and lacewings. Neem oil for severe infestations.
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and
Handpick in early morning or evening; use beer traps; copper tape barriers; encourage ground beetles and toads.
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Increase humidity; spray with water; use neem oil or insecticidal soap if severe.
Uses
Root vegetable in soups & stews
CulinaryThe tender, mildly sweet root can be used like parsnip or salsify in soups, stews, and roasted vegetable dishes. It adds subtle flavor and creamy texture when cooked. [source]
Fresh herb garnish & salads
CulinaryTender young leaves provide a mild parsley flavor for garnishing dishes, fresh salads, and as a culinary herb in European cooking. [source]
Traditional herbal remedy
MedicinalBoth leaves and roots contain vitamins A, C, K and minerals; traditionally used to support kidney and digestive health. Leaves have been used in folk medicine as a diuretic and digestive aid. [source]
Natural breath freshener
HouseholdFresh parsley leaves contain chlorophyll and have been traditionally chewed to freshen breath and reduce odor from garlic or onions. [source]
Butterfly host plant
WildlifeParsley is the primary host plant for black swallowtail butterfly caterpillars, making it valuable for pollinator gardens and monarch butterfly conservation. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Harvest leaves continuously once plant has 6-8 leaves by pinching or cutting outer stems near the base, allowing center to continue growing. For roots, harvest in fall after 90-120 days when roots are 6-8 inches long and 1-2 inches in diameter. Loosen soil deeply around plant and gently pull or dig to avoid breaking taproot. In mild climates, roots can be left in ground and harvested as needed through winter. For maximum storage, harvest before hard freeze and store in cool conditions.
Fun Facts
- 🌱 Parisian parsley seeds can take 2-3 weeks to germinate because they contain oils that inhibit germination; soaking seeds overnight or scarifying them lightly can speed sprouting.
- 🌱 In Greek mythology, parsley was associated with death and funerals, yet by medieval times it became a symbol of festivity and was worn as a crown during celebrations.
- 🌱 The plant is biennial, meaning in its second year it would bolt and flower, producing umbels of tiny white flowers and seeds—but most gardeners harvest the roots in year one before this occurs.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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