The Arat Parsley Root is an underutilized root vegetable here in the United States; said to be the secret to soups, widely used in German, Dutch, and Polish kitchens. Slender carrot-shaped roots have white skin and flesh with a flavor combination of carrot and celeriac with a hint of nuttiness. Arat Parsley Root can be eaten raw, steamed, or cooked to flavor soups, stews, and souffls.

400 seeds

PLANTING

Petroselinum crispum

Germination:14-21 days

Germination Temperature:Optimum soil temperatures 60-75F.

Seed Sowing Depth:1/8-1/4″ deep

Sowing Indoors:6-8weeks before the last frost. Soaking seeds overnight aids germination.Keep soil moist and temperatures at 70-75F.Liquid fertilize seedlings every 7-10 days. Transplant after last frost, 2-3 apart.

Sowing Outdoors:Early to mid-spring. Sow a few seeds every 1-2″ apart. Thin to the strongest seedling.Keep soil moistfor best germination.

Harvest:Flavor improves after the first frost. Dig out carefully to keep roots intact. Pull out of the ground before a hard frost. Will keep a few months when stored in cool temperatures.

Tips:Plant Arat Parsley Root in deep loose soil amended with compost. Keep well watered for best roots. Does not compete well with weeds,keep weeded.