Sow in spring
1/4–1/2" deep.
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A seed worth growing
Parsley flavor all winter, from the root.
Arat grows long, straight white roots, about 5–8" long, that bring fresh parsley flavor to winter soups, stews and salads. They keep for several months in cool storage.
Once roots are established, the tops can be cooked too; they taste stronger and are tougher than leaf parsley.
Ready about 75 days from sowing. Open-pollinated.
In stock — Packet
Know before you sow
Growing times vary with weather, soil and local conditions.
1/4–1/2" deep.
Slow to sprout, 2–4 weeks.
Deep, rich soil.
Store cold and humid.
Petroselinum crispum
Once hard frosts are over in early to mid-spring, sow a seed or two per inch, 1/4–1/2" deep, either in single rows or in bands 2–3" wide, with 12–18" between rows.
Slow: 14–30 days. Keep the surface moist the whole time.
Leave 1–3" between plants; wider gives bigger roots. Hoe shallowly and often to keep weeds down.
Deep, moist, fertile soil.
Hardy; plants shrug off some frost and freezing.
Ease roots out with a garden fork when they are big enough.
Cut off the leaves and keep roots near freezing with high humidity (about 95%).
About 1 oz. per 350 ft. of row, or 5.2 lb. per acre at 40 seeds per foot in 18" rows.
200 seeds.
About 24,900 on average.
We want every packet you buy from Hensley’s Seed Co. to grow well for you.
If anything you order from us doesn’t meet your expectations, just let us know and we’ll replace it or refund what you paid.
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