Parsley root, botanical name P. crispum Radicosum Group, AKA rooted parsley, Turnip-rooted parsley, Dutch parsley, Heimischer and Hamburg parsley is a specific variety of parsley grown for as a root vegetable rather than an herbaceous green. It should not be confused with common curly parsley or Italian flat leaf parsley - neither varieties produce edible roots.

Parlsey root has the initial potentially misleading appearance of a turnip or parsnip. Its shape cylindric and tapered, its muted tones of white coloring roughened with dirt and furrowed textures; yet that is where the similarities end. Parlsey root has the reflective herbaceous qualities of parsley leaf with earthy undertones. Its snappy, yet tender, when raw and smooth and creamy once its cooked. The entire plant, roots and greens, is edible.

Serving Ideas

Parsley root is common in Central and Eastern European cuisines, particularly in winter recipes. It can be utilized as a main ingredient and supporting element using multiple methods: roasting, boiling, braising and pureeing. Parsnip root has many culinary companions, including truffles, apples, fennel, potatoes, almonds, hazelnuts, cinnamon, aged cheddars and sheep's cheeses, butter, garlic, pork, poultry, lobster and smoked fish. The leaves can also be used as a fresh garnish or salad herb or as a pot herb in soups and stews. Do not separate root from leaves until ready to use.

Geography/History

Parsley root evolved from a wild plant native to the eastern Mediterranean region. Though cultivated varieties are grown throughout the Northern Hemisphere in both the New and Old World, parsley root remains commercially relevant as a culinary crop primarily in Central and Eastern Europe.

Seasons/Availability

Parsley root is available year round with a peak season during winter.