Hamburg parsley

Table 21.3. Proximate composition of Hamburg and leafy-type parsley.

Lisiewska, Z. and Kmiecik, W. (1997) Effect of freezing and storage on quality factors in Hamburg and leafy parsley. Food Chemistry 60(4), 633-637. 

Two forms of foliage parsley are used—the moss or curled-leaved (fig. 1) and the plain-leaved. In quality they are alike, but the curledleaved is more attractive, and it is grown to the practical exclusion of the other. Moss Curled, Double Curled, and Plain Leaved are well known varieties. The turnip-rooted form, of which Hamburg is the leading variety, is usually listed merely as turnip- or thick-rooted parsley. 

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