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A root vegetable, native to the Mediterranean that closely resembles a parsnip, but has a pale white color rather than creamy yellow. Quite often this root will have the parsley leaves attached to the top of the root, which can be used in the same manner as traditional parsley for garnishing and flavoring foods. The leaves on the root are similar to Curly Leaf Parsley, but broader in width. Parsley roots have a flavor that tastes somewhat nutty with a celery and carrot overtone. It can be served fresh, fried, sautéed, or baked, as an ingredient to soups, stews, rice dishes, salads, vegetables, and other foods.
Parsley roots are available throughout the year. Select those that have fresh, dark green leaves and/or firm, plump roots that do not contain blemishes. To store, moisten lightly, wrap in paper towels and place in the vegetable drawer of a refrigerator. where they should stay fresh for up to one week. Whe preparing, remove the leaves and dice, shred, or slice for use either cooked or fresh. Parsley root is also known as Hamburg parsley, Dutch parsley, Turnip-rooted parsley, Rock Selinen, and Rock Parsley.
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Parts Used
Leaf, whole or chopped, fresh or dried; "seeds" (actually fruits); and root.
Typical Preparations
Both the leaf and root can be used as tea or tincture; usually used in cooking. Both can be manufactured into an extract.
Summary
The most common use of parsley is as an edible breath freshener. In cooking, parsley lightens the taste of garlic and the odor of fish. Parsley can be added to almost any food except sweets.
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