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Arat Parsley Root (84 Days)

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 soufflés. 

400 seeds


Petroselinum crispum

Germination: 14-21 days

Germination Temperature: Optimum soil temperatures 60-75ºF. 

Seed Sowing Depth: 1/8-1/4" deep

Sowing Indoors: 6-8 weeks before the last frost. Soaking seeds overnight aids germination. Keep soil moist and temperatures at 70-75ºF. 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 moist for 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.   





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