The root parsley is an ancient vegetable available only in winter. Visually, it represents a synthesis of carrot and parsnip. After being used primarily as a soup green for a long time, the spicy-tasting root is now making a comeback as a vegetable in its own right.
Here’s what you should know about root parsley.
The root parsley is an extremely healthy vegetable that is also very digestible. Particularly noteworthy is the very high vitamin C content of the root parsley. The root parsley, often called parsley root, is a subspecies of the popular leaf parsley, which finds its use in the kitchen worldwide in the form of herbs. The edible root is about the shape of a carrot, but is often slightly more irregularly shaped and thicker overall. The skin as well as the edible part of the root is white to yellowish-brown. Similar to the carrot, the peel has brown, ring-shaped indentations. Botanically, it belongs to the umbelliferous family. The plant is biennial and frost-hardy. Root parsley is a very old vegetable that for a long time was only used as a soup seasoning, but is now making a comeback in German kitchens. It originated in the Mediterranean region, where it was already used as a food by the ancient Romans. Nowadays, it is particularly popular in northern Europe, but is also cultivated worldwide. In particular, its close relative, the leaf parsley, also grows wild in many places. As a winter vegetable, parsley root is usually only available fresh on the market from October to February. Thanks to its uncomplicated cultivation, it also often comes from local farmers in supermarkets. In addition to outdoor cultivation, some specimens also come from greenhouses. Most specimens reach a length of about twelve to twenty centimeters. Root parsley has an intense but pleasant, spicy, slightly pungent and at the same time discreetly sweet taste, strongly reminiscent of parsley spread in the form of herbs, as well as distantly reminiscent of celeriac. This taste is due to essential oils, which make parsley roots very digestible. The milder tasting and somewhat thicker, but otherwise very similar looking sister of the root parsley is the somewhat better known parsnip.
Importance for health
The root parsley is an extremely healthy vegetable, which is also very digestible. Particularly noteworthy is the very high vitamin C content of the root parsley. One large root can already cover up to four-fifths of an adult’s daily requirement of this vitamin. With its high vitamin C content, root parsley strengthens the immune system and the body’s defenses when eaten regularly. It also contains vitamins of the B group, iron and calcium. The essential oils contained not only support digestion, but also positively affect the function of the kidneys, as they have a mild diuretic effect in the body. For this reason, the consumption of parsley roots can help with mild complaints of the kidneys or bladder, as well as dropsy. However, the effect of the root parsley here is small and thus at best supportive and should be seen only as a supplement to other therapies. In the case of flatulence, the essential oils of root parsley can also provide relief. Parsley root is also said to be able to provide relief for menstrual cramps, according to traditional medicine.
Ingredients and nutritional values
100 grams of raw root parsley, which is about an average root, contain on average:
- 20kcal (84kJ)
- 2.8g protein
- 2.3g carbohydrates
- 0.6g fat
- About 88% water
- 41mg vitamin C
- 39mg calcium
- 0.85mg iron
- 12mg sodium
Intolerances and allergies
Allergies and other intolerances to the root parsley occur extremely rarely. Only in very rare cases, allergic reactions of the skin or mucous membranes occur upon direct contact with the root, but these are usually harmless. Particularly in very fair-skinned persons, phototoxic reactions may occur, which are caused by the furanocoumarins contained. Pregnant women should know that the consumption of very large quantities of the root parsley can induce labor.In addition, because of its mild diuretic effect, root parsley should not be consumed in cases of edema resulting from severe or even inflammatory kidney or heart conditions.
Shopping and kitchen tips
The root parsley is usually on the market only in winter. Especially on the weekly market or in the organic market, the white roots are available. Larger supermarkets with well-stocked vegetable departments have also long discovered the potential of the root parsley for themselves and have them in the main season as standard in the assortment. When buying, care should be taken visually and haptically to ensure that the roots appear crisp and fresh. If there is still green on the root, this should also appear fresh. At home, the roots should then be placed in the vegetable compartment of the refrigerator or in the cellar, as they quickly lose freshness and become spongy at higher temperatures. They keep particularly well if they are also wrapped in a damp cloth. In this way, they can be stored for about a week without loss of quality. If the roots are thoroughly rinsed before storage, they will keep even longer. If the parsley roots do become wizened, they are still suitable as a soup ingredient, provided they do not have any rotten spots. Root parsley is generally used as a seasoning vegetable for soups, but it should also be tried as a vegetable in its own right. Smaller roots mean extra work in the kitchen, but the aroma of smaller specimens is also particularly fine.
Preparation tips
To prepare root parsley, just as with other root vegetables such as carrots, a peeler is suitable. Who does not mind the peel, can alternatively wash it thoroughly. Then, just like carrots, root parsley can be cooked as a vegetable garnish, made into a soup or puree, or glazed. Its aroma harmonizes well with meats such as game and poultry, with potatoes or with chestnuts. With butter or even with sweet flavors such as honey or with caramelization, an exciting flavor can be extracted from the root. Parsley roots also have numerous fans as cream soup. Its unusual, spicy flavor makes it well suited for festive dishes. Especially at Christmas, the parsley root is in high season. In preparation, the root parsley is very grateful due to its short cooking time of no more than fifteen minutes. However, it is suitable not only for cooked dishes, but also finely stalked for raw salads.
