Parsley root is a very tasty root vegetable that is indispensable as a soup vegetable in many central European cuisines. This parsley variety produces a much stronger root than other cultivars. It is therefore not mainly cultivated for its leaves - which, however, can also be used just like ordinary leaf parsley - but for the harvest of their roots, with their appearance being quite reminiscent of parsnips. The taste of the root (Petroselinum crispum ssp. Tuberosum) is, however, significantly more spicy than the parsnip and more reminiscent of a mixture of celery and parsley. Root parsley is rich in carotene, vitamin C and vitamin B2 and can very well be used as a garnish or simply eaten raw or in soups and stews. It is also known as Hamburg root parsley.
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