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The parsley root is a particularly aromatic root that can also be used apart from soup vegetables. The somewhat forgotten vegetables are becoming more and more popular, not only because they retain their full aroma when cooked. Both the root and the leaves are used by the root parsley. Both can be eaten raw and cooked. Fresh parsley root from local cultivation is available in autumn. The root is available all year round from stocks…
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- Use and preparation
The root parsley (Petroselinum crispum ssp. Tuberosum) is a perennial plant and belongs to the umbelliferae family (Apiaceae). It is directly related to parsley (Petroselinum crispum ssp. Foliosum), which is known as a herb. The tapering root is about 20 centimeters long and three to five centimeters thick. Outside it is yellowish white to light brown, clearly recognizable are darker ring stripes that run transversely. The inside of the root is white to light brown.
The parsley root is visually similar to the parsnip. Nevertheless, both are easy to distinguish from one another: the parsnip root is significantly larger and heavier at up to 40 centimeters and also has a pronounced head part.
Parsley root contains vitamins of the B group, vitamin C and provitamin A as well as the minerals calcium, potassium and iron. The essential oils contained, such as Apiol, have numerous health-promoting effects (including antimicrobial).
|per 100 g edible
|per 100 g edible
|Energy (kcal)||40||Iron (mg)||0.9|
|Fat (g)||0.5||Vitamin A (µg)||5|
|Protein (g)||2.9||Vitamin B1 (mg)||0.1|
|Carbohydrates (g)||6.1||Vitamin B2 (mg)||0.1|
|Dietary fiber (g)||4th||Niacin (mg)||2|
|Potassium (mg)||400||Vitamin B6 (mg)||0.23|
|Calcium (mg)||39||Vitamin C (mg)||41|
|Magnesium (mg)||26th||Vitamin E (mg)||1.7|
Use and preparation
Both the root and the leaves are used by the root parsley. Both can be eaten raw and cooked. The roots should be washed well, if necessary freed of earth residues with a brush and peeled. The leaves are used like parsley leaves. The roots are cut into slices, sticks or cubes for further processing.
The root parsley is an integral part of soup greens and occurs in many soups and stews. A parsley root soup is particularly aromatic. Grated or cut into fine strips, the root can also be mixed into various salads. The taste of root parsley goes very well with carrots, potatoes and other cooked vegetables.
Note In contrast to leaf parsley, root parsley retains its aroma even during longer cooking processes.
The parsley root can be stored almost all year round. The roots should not be washed for storage, as this would reduce their shelf life. The roots are best buried in sand and stored in a cool place (not more than two degrees). Parsley roots that have been stored for a long time have less flavor. Since the root parsley is frost hardy, it can even be left in the ground until needed and dug up if necessary.
The roots can be kept in the refrigerator for up to three weeks. You can also freeze root parsley well. To do this, cut into cubes, blanch briefly and after cooling, place in the freezer.
Note When shopping for fresh green leaves with roots or, in later months of storage, for a firm, smooth root structure without pest infestation.