Hamburg parsley

Petroselinum crispum var. tuberosum · Root vegetable

40 pairings

Hamburg parsley (Petroselinum crispum var. tuberosum) is a root vegetable bred from common parsley for its thick, edible taproot. Pale cream and carrot-shaped, it tastes like a cross between parsley, celeriac and parsnip, and its flat leaves can be used like ordinary parsley.

Picking a good onedrag

Rigid, dry-skinned, cut face still whiteBowing, sprouting, soft at the crown

Shop firmThe all-rounder: roast, boil, mash or fry it into chips, or drop it whole into the soup-root bundle to build a broth.Everyday best

SkinMatte and scuffed from lifting and washing

In the handFirm; only the thin tail flexes

CrownCut face tanned over, rim just browning

Smell at the crownEarthy and clean, the parsley faded

What to look for, from rigid, dry-skinned, cut face still white to bowing, sprouting, soft at the crown.

Preparing