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Turnip-Rooted Parsley

The root is the edible portion of turnip rooted parsley. The flesh is whitish and dry, with much the same flavor as celeriac.

Turnip-rooted parsley requires the same climate, soil, and culture as parsley. It can withstand much cold, but is difficult to start in dry, hot weather. This vegetable may remain in the ground until after hard frosts. It may be lifted and stored like other root crops.

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