Abstract
THE Hamburgh parsley, known also as the large–rooted parsley, turnip–rooted parsley or parsnip–rooted parsley, has been developed on the Continent for its root instead of the usual leaves. It is a vegetable which deserves much wider use in Great Britain both for its pleasant flavour, which most nearly resembles celeriac, and as a particularly rich source of vitamin C during the winter months.
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DARK, S. The Hamburgh Parsley. Nature 148, 143 (1941). https://doi.org/10.1038/148143b0
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DOI: https://doi.org/10.1038/148143b0
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