4022 Petroselinum crispum
A German heirloom from the 16th century, this wonderful dual-purpose vegetable was a stand-out in our trials! The stocky, cylindrical root grows to 6″ long and 2″ wide in good soil (somewhat shorter in clay soils). The root is commonly used in soups and stews but it is also great roasted or mashed. The flat, highly aromatic leaves are used just like other parsley. Root parsley is cold-hardy and an excellent storage crop.