Hamburg parsley, sometimes called parsleyroot, looks like regular flat-leaf parsley when it is growing in the garden. While the tops can be used just like parsley, the swollen root is also eaten both raw and cooked.
Soak the seeds overnight. In early spring, plant seeds 1/2" deep in rows spaced 12" apart. Spacing between seeds within rows is not crucial as the plants will be thinned out after germination. Cover with soil and water well.
After the seeds sprout, thin the seedlings to 12" between the plants. Lightly mulch the plants and water when dry. Hamburg parsley is a relatively disease- and pest-free plant.
In about a month, begin snipping some of the leafy top growth to use as a flavoring. The roots should be ready to harvest about 90 days after planting. To harvest, simply dig up the plants with a garden fork. Shake off the soil. Store the roots in a cool place for several weeks or enjoy them right away.