Parsley root is a variety of parsley grown for its root, popular in Central Europe and rare in the US. It has a nutty, sweet flavor and can be used in various dishes. It takes over three months to mature and has different cultivars in Europe.
Parsley itself is a very common herb, the leaves of which are often used as a spice. Parsley originated in Iran, sometimes known as Pars, a shortening of Persia, which gave it its name. Parsley root is a variety of parsley grown specifically for the root, rather than the leaves. It is known by several names, including Hamburg parsley, Dutch parsley, rock selinen, rock parsley, padrushka, turnip root parsley, heimischer, and parsnip root parsley.
Parsley root is very popular throughout Central Europe as a root vegetable and can replace celeriac, parsnips, turnips or carrots in dishes. It is quite rare in the United States, but more and more specialty markets are starting to carry it. As it expands across the US, some seed stores are even starting to stock a range of different cultivars.
In Europe, where parsley root has been used as a kitchen staple for hundreds of years, there are many different cultivars. Some of the most common are Halblange Perfekta, Halflange Omega, Bartowich Long, Hanacka, Halblange Fakir, Dobra, Atika, Lange, Jadran, Orbis, Hamburg and Olomoucka dlouha. The two most common in the United States are Bartowich Long and Fakir.
Parsley root likes to be planted anytime from early spring through summer, and like most root vegetables it takes a while to mature. It is usually ready a little over three months after being planted, particularly if planted in loose soil with a pH between 6.3 and 6.6.
In appearance, parsley root is very similar to parsnips. It is long and tapering, but is paler and whiter than parsnips, which have a yellow cast. This root is, in fact, a type of parsley, and so will sprout parsley leaves on top of the root, which can be used in the same way as curly-leaf parsley, although the flavor isn’t exactly the same.
The flavor of parsley root is quite different from parsnips, despite the similar appearance and coincidentally similar name. It is very nutty, with hints of carrot sweetness. People cook it in many ways, such as with most root vegetables. They make excellent stock greens, but they can also be fried, baked, sautéed, and even sliced and served cold.
Many people enjoy combining parsley root with parsley itself, taking parsley from its common role in American cuisine as a side dish, to the more central role it has in Europe. Parsley soups are particularly popular, with a puree of the root and leaves creating a nice creamy soup, with a thick body and the delicate, yet easily identifiable flavor of parsley.
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