A form of P. crispum (parsley) grown mainly for its enlarged edible root, the leaves can be used in all the ways that parsley is used and they are said to be hardier than parsley.
A good bee plant.
A good companion plant, especially for growing near roses, tomatoes, carrots, chives and asparagus, giving them all added vigour and protection against certain pests, especially carrot root fly and rose beetles.
Prefers a moist well-drained soil in sun or partial shade. Prefers a good light soil that is not too light or acid, growing poorly in light acid soils.
Sow late winter to early spring in situ. Germination can be slow, it helps to mark the rows by mixing a few radish seeds with the parsley seed. Germination time can be reduced by pre-soaking the seed for 12 hours in hot water that is allowed to cool quickly, but be careful not to overdo the heat and cook the seed.
Leaves - raw or cooked. Parsley is frequently used as a garnish or as a flavouring in salads and many cooked dishes, but has too strong a flavour to be eaten in quantity for most palates. The flavour of this form is inferior to the species. The leaves are difficult to dry but are easily frozen. Very rich in iron, parsley is also a good source of vitamins A, B and C.
Root - raw or cooked. They can be grated into salads, baked or added to soups etc. The root is harvested from autumn until new growth commences in the spring. It is hardy enough to be left in the ground during the winter, though can also be harvested in late autumn or early winter and stored in a cool, frost-free place, making sure that it does not dry out. Alternatively, the root can be cut into slices and then dried in a cool oven. The root has a delicious flavour, intermediate between that of celery and parsley but with a nuttier flavour. A tea is made from the fresh or dried leaves, it is rich in vitamin C.
An essential oil is obtained mainly from the leaves - used as a food flavouring.