My first introduction to parsley root was on a rooftop garden in Whistler, B.C., where a chef pulled out what appeared to be a whole parsley plant and then delicately shaved away bits of the root for a group of writers to taste. Later, he’d use it in a part of our meal. When I found seeds at my local seed supplier, I jumped at the chance to grow this root vegetable that offers more than one crop. In this article, I’m going to share some growing tips, recommend patience, and explain what the heck to do with it.
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