Root parsley

Petroselinum crispum

root

The white taproot of a variety of parsley, tasting between parsley and celery; in the broths, stews and purées of central Europe.

Origin

Central Europe

Season (United States)

September to February

Preparation

Its thin skin is eaten, just scrubbed.

Molecules

In small amounts, not counted Falcarinol

Did you know?

It is also called Hamburg parsley; it is the same parsley, selected for its root, and its leaves are eaten too.