Parsley root is often referred to as a “forgotten vegetable”, together with our growers we want to ensure that they become unforgettable!
- Parsley root is a winter vegetables whose edible part develops underground.
- They are part of the Umbelliferae family, which also includes parsnip, carrots, celery, parsley, chervil, fennel and celeriac.
- A comparison with parsnip is often made although the parsley root is generally speaking slightly more slenderly shaped than the parsnip.
- The taste is described as a combination of "celeraic and carrot with hints of celery, turnip and parsley leaf”.
- Parsley root can also be eaten raw, for example grated in a salad
- The leaves of the parsley root are broader than those on regular parsley, and can be used to provide flavoring to foods.
- Adding parsley root slices to stews, soups and mixed vegetables will intensify these dishes with a distinct aroma.