巴西里 歐洲防風草

Those long white roots were exactly as described—texture like a parsnip but with that lovely celery-like bite. I pulled one up yesterday and it steamed beautifully, no toughness at all.

The seeds germinated reliably in my garden, and the resulting roots had that lovely celery-parsnip flavor I was hoping for. The texture was surprisingly tender when roasted.

I just harvested my first Parsley Parsnip root and was surprised by how crisp and mild it is, perfect for adding to soups. The seeds took about two weeks to sprout in my garden bed, which felt normal for this type.