BEHR Gemüsegarten: Products

Parsley root

The parsley root originally comes from the Mediterranean region, where it has been used as a medicinal plant and herb since ancient times. Parsley roots belong to the umbellifer family, which also includes other vegetables and herbs such as fennel, dill, carrot and celery. It is closely related to parsley and has been cultivated in Europe for centuries.

The parsley root is also often mistaken for the parsnip at first glance. Both cream-coloured roots have a similar shape and white flesh. However, you can see that the parsnip has a thicker top end and that the base of the stem extends inwards. In the case of parsley root, the head is narrower and the base of the stem bulges outwards. It is also possible to distinguish between the two roots by their smell. As the name suggests, the parsley root smells of parsley and the parsnip is more similar to the smell of carrots.

Parsley roots have an aromatic flavour with a slightly sweet note and a hint of celeriac and parsley. The fleshy root grows to a length of about 20 cm. Its skin is very slightly yellowish. The flesh, however, is a pure, bright white.

Cultivation and harvesting

Parsley roots grow in fields in Bardowick (Lower Saxony) near the Elbe.

They love a more maritime climate and thrive in deep, rock-free soils. This allows the root to grow straight down. Care should also be taken to ensure an even supply of water. This makes the cultivation location close to the Elbe ideal.

Our parsley roots are grown exclusively from seed. The soil is prepared well in spring and the seeds are then sown directly into the fields in April. They can be harvested in late summer.

Preparation and freshness tips

Parsley roots can be used raw or cooked. Before preparation, however, they should be washed, peeled and then cut into pieces or slices of any size depending on the method of preparation.

Parsley roots can be used in a variety of ways. They lend dishes an aromatic note and are a good alternative to well-known root vegetables such as carrots and celeriac. They are ideal for soups, stews, gratins, purées or as an accompaniment to meat and fish dishes.

You can tell if a fresh parsley root is fresh by its firm, taut shape and its resistance to bending. If you want to store the parsley root for a few days, it is best to store it in the vegetable compartment of the fridge.