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Post by richardw on Jun 30, 2013 5:00:57 GMT -5
Would anyone have a few seeds of Hamburg Half Long (Parsnip rooted parsley),i'm looking to add it to the range of veg varieties i'm growing for seed.
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Post by billw on Jun 30, 2013 9:49:30 GMT -5
I have "Hamburg Thick Rooted". Same thing? Also have some other varietes, although none are particularly fresh. I've been growing a mix out of four original varieties for a few years, so the contributors have been on ice.
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Post by 12540dumont on Jun 30, 2013 9:52:28 GMT -5
Richard, I'm waiting for seed from what I planted last year. I'll put you on the list with Ox.
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Post by richardw on Jun 30, 2013 14:24:22 GMT -5
I have "Hamburg Thick Rooted". Same thing? Also have some other varietes, although none are particularly fresh. I've been growing a mix out of four original varieties for a few years, so the contributors have been on ice. Wow so there's more than just one variety out there,what are the differences between them Bill.
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Post by richardw on Jun 30, 2013 14:33:11 GMT -5
Richard, I'm waiting for seed from what I planted last year. I'll put you on the list with Ox. Thanks Holly,no great panic for some being the middle of winter down here,can i offer you some Benhorn carrot in exchange?
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Post by billw on Jun 30, 2013 14:49:21 GMT -5
Let's see... we tried six varieties and pitched two of them. There weren't significant differences in flavor, size, or rate of growth between them. The major differences came down to quality of the tops, woodiness, tendency to fork or be hairy, and bolting. Other differences that I judged unimportant included color (some varieties are whiter than others), form (some are a bit more squat, but they were all pretty similar), and cracking (we find that they tend to crack around the shoulders in the spring - the squat ones a little moreso).
We pitched one for having unusually bitter tops (some also bolted to seed the first year) and another for fibrous roots. That left four that were pretty similar, so all the seed went into the same container from then on. Those were Hamburg Thick Rooted, Fakir, Hilmar, and Orbis. The first three went into the mix three years ago and I added Orbis last year after getting some in trade.
If you aren't looking for a specific variety, I'd be happy to send you some of the mix.
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Post by rowan on Jun 30, 2013 15:20:22 GMT -5
Mmm, love Hamburg parsley. I had a good crop this year and will be putting a lot more in this coming spring.
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Post by billw on Jun 30, 2013 15:48:51 GMT -5
That's a great looking root! Most of ours are probably about half the diameter, unless you have very tiny hands.
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Post by richardw on Jul 1, 2013 0:37:16 GMT -5
Let's see... we tried six varieties and pitched two of them. There weren't significant differences in flavor, size, or rate of growth between them. The major differences came down to quality of the tops, woodiness, tendency to fork or be hairy, and bolting. Other differences that I judged unimportant included color (some varieties are whiter than others), form (some are a bit more squat, but they were all pretty similar), and cracking (we find that they tend to crack around the shoulders in the spring - the squat ones a little moreso). We pitched one for having unusually bitter tops (some also bolted to seed the first year) and another for fibrous roots. That left four that were pretty similar, so all the seed went into the same container from then on. Those were Hamburg Thick Rooted, Fakir, Hilmar, and Orbis. The first three went into the mix three years ago and I added Orbis last year after getting some in trade. If you aren't looking for a specific variety, I'd be happy to send you some of the mix. Thanks Bill,if i was just looking to grow them for our own consumption i would say yes thanks,but i would like a single named variety to add to the list of other veggies already grow
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Post by richardw on Jul 1, 2013 0:40:11 GMT -5
Mmm, love Hamburg parsley. I had a good crop this year and will be putting a lot more in this coming spring. View AttachmentTwo questions- how similar does it taste to conventional parsley and would it cross with it??
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Post by rowan on Jul 1, 2013 2:02:21 GMT -5
That's a great looking root! Most of ours are probably about half the diameter, unless you have very tiny hands. Nope, normal hands. I was very pleased with this bed, got only a few forked roots and there were all a good size. If I only knew the variety name, not that it matters really as I am not selling the seed. It tastes more like turnip with a parsley background, though the leaves are normal parsley tasting, and yes it crosses with 'normal' parsley.
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Post by richardw on Jul 1, 2013 5:05:45 GMT -5
Thanks rowan,i'll have grub out a few of the parsley plants that grow wild in my orchard
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Post by mnjrutherford on Jul 1, 2013 13:13:18 GMT -5
I'd like a few seed for my garden as well. I would prefer something with nice greens as well as nice roots. I tried it back in California without success, but I'm doing very well with parsley now and I'd really like to try the Hamburg again. Willing to trade of course!
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Post by richardw on Jul 1, 2013 14:40:39 GMT -5
So the tops taste much the same as your standard Parsley's,?your right mnjrutherford,better to grow something that has an eatable root as well as the green tops
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Post by mnjrutherford on Jul 1, 2013 15:01:29 GMT -5
I first tried parsley root when I worked for a Hassidic family in New York. They used it liberally in chicken soup, though I think I would use it with quite a few things. Parsley greens lose a lot of their flavor when heat is applied. The roots; however, maintain their intense flavor through the cooking process. That's why I would use both ends. Just like beets. Actually, in the case of beets, I prefer the tops to the roots.
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