Parsley Root: Cultivation, Harvesting & Preparation

Especially in the winter time there is a lack of vitamins and energy and you often feel tired. Vegetables such as parsley root can work wonders and are easy to grow in your own garden.

The parsley root (Petroselinum crispum subsp. tuberosum) is the perfect winter vegetable. It can be prepared in many ways, scores with numerous nutrients and thus provides a lot of energy for the cold season.

Parsley root: origin and properties

The parsley root, also known as root parsley and tuber parsley, originally comes from Eastern and Northern Europe, where it has been a popular winter vegetable for thousands of years. Today it is grown in almost every country with a temperate climate. Since the parsley root is a subspecies of parsley, its leaves resemble leaf parsley. Its aroma is slightly sweet, sharp, spicy and strongly reminiscent of parsley. The winter vegetable is a biennial herbaceous plant. In the first year of planting, the parsley root develops a light-colored, conical taproot, which tapers to a point at the bottom. The root is 15 to 20 cm long and up to 5 cm thick. From the outside, the root is yellowish-white with brown transverse rings, while the pulp is completely white. In the second year, the parsley root forms a hollow flower stalk that can be up to 90 cm long. The main flowering period is from June to July - then you can see many small, star-shaped, white flowers arranged in umbels.

Is parsley root the root of parsley?

No, the parsley root is a subspecies of leaf parsley. They are therefore close relatives and are similar in taste and appearance.

Difference between parsley root and parsnip

Often, parsley root is used with the similar looking ones parsnips (Pastinaca sativa) mistaken. However, if the right characteristics are known, it can be easily distinguished. For example, the roots have a different shape: the root of the parsnip has a sunken leaf base and a significantly thicker head part compared to the parsley root. The base of the leaf, on the other hand, is curved upwards in root parsley. The leaves of parsley look very similar to those of root parsley, except that the latter are slightly larger. On the other hand, the green of the parsnip resembles that of the Celery (Apium graveolens). They also differ in smell: parsley root smells intensely of parsley, whereas parsnips have a similar smell to their relatives, the carrots (Daucus carota), exude.

Growing parsley root: location and procedure

The parsley root prefers a sunny location and is suitable for cultivation outdoors and in a greenhouse. An ideal time for sowing parsley roots is in spring between March and early April, when the soil is still a little damp from winter. It is very important that the soil is loosened before sowing, because the parsley root prefers a deep, loose, humus-rich and calcareous subsoil. It is therefore advisable to incorporate compost to promote a balanced nutrient content in the soil. Fresh clay soils are particularly suitable. The bulbous parsley can then be sown in rows about 30 cm apart and 1 to 2 cm deep and carefully covered with soil. Then it is best to water the seed with lukewarm water, as this can speed up the germination process. The first seedlings can already be seen after about 2 to 4 weeks.

Good neighbors for parsley root

Ideal neighbors for parsley roots are:

• Kale (Brassica oleracea var. sabellica)
• beans (Phaseolus vulgaris)
• broccoli (Brassica oleracea var. italiana)
• endive (Cichorium endivia)
• marigolds (Calendula officinalis)

Bad neighbors for parsley root

In addition to lettuce and other umbellifers, the following are unsuitable neighbors for the parsley root:

• carrots (Daucus carota)
• celery (Apium graveolens)
• dill (Anethum graveolens)
• fennel (Foeniculum vulgare)

The right care

The parsley root does not tolerate drought very well, especially in the growth phase up to mid-June and should therefore be watered regularly. However, waterlogging must be avoided at all costs. Be careful not to water the leaves of the plant, but always water from below, close to the ground. Regular weed removal is just as important, otherwise the plant will become overgrown. Since the root parsley is a medium feeder, compliance with the crop rotation is very important. It is advisable not to plant the parsley root again in the same location until after 3 to 4 years, so that the soil can recover. Due to the high nutrient requirements and the removal of nitrogen from the substrate, ours is suitable Plantura organic universal fertilizer excellent for fertilization directly after sowing. This allows the plant to grow vigorously from the start.

Separating the seedlings to 3 to 5 cm is very important so that the individual plants have enough space and do not hinder each other's growth. Surplus plants are pulled out of the ground, at best when the ground is moist and when they are young. Although the roots of root parsley are hardy, you should offer the leaves winter protection from leaves, brushwood, straw or fleece.

Harvest: When is the parsley root in season?

The parsley root is a classic representative of the winter vegetables and the season begins in autumn. Harvesting of the tuber parsley begins in October, and this usually lasts until February. Usually all the roots are harvested and stored at once, as they can be stored well for months. You can easily dig up the roots in winter if the ground is frost-free, for example with a digging fork. In summer, the herb can be harvested and used like leaf parsley.

Freeze and store root parsley

The root of the parsley root can be stored for up to 6 months during the winter at 0 °C and high relative humidity above 97%, such as in the cellar. The roots can easily be stored in the refrigerator for 2 to 3 weeks. To do this, free the root of soil residue and cut the herb back to a short base. It is important not to damage the root. You shouldn't wash them either, as this leads to faster spoilage. You can also dry parsley root and thus keep it for a few weeks.

Cut into manageable pieces and frozen, the parsley can be stored for at least 3 months. Before putting them in the freezer, you can blanch the pieces of parsley root and shock them in ice water. This kills germs, fewer vitamins are lost and the color is retained.

preparation and use

With its aromatic turnip, which has a more intense taste than leaf parsley, the parsley root is perfect as a soup vegetable. It can also be prepared in aromatic parsley root soup or puree. Boiled, roasted, pureed or as a tea infusion: root parsley can be prepared in many ways.

What does parsley root taste like?

As the smell and the name already suggest, the parsley root tastes spicy and intense, similar to parsley.

Do you have to peel parsley roots?

You don't have to peel the root. Above all, roots that come from your own garden can be eaten with the skin on without any worries.

Can you eat parsley roots raw?

Yes you can. It even tastes good raw and gives salads a spicy freshness, for example.

How Healthy Are Parsley Roots?

The high content of vitamins C, E and B as well as a large amount of important nutrients and minerals make the parsley root incredibly healthy. Especially in the cold season, winter vegetables strengthen the immune system. In addition, the essential oils, such as Apiol, are said to have a draining and blood-cleansing effect due to their diuretic effect. However, also because of these essential oils, the herb should not be consumed in excessive amounts. Pregnant women in particular should avoid this vegetable, as larger doses can trigger contractions. In small amounts, the herb is non-toxic to dogs and cats, and accidental ingestion of this plant will result in diarrhea at most. For rabbits and guinea pigs, however, the herb is a delicacy.

Danger: After flowering, there is a high accumulation of apiol and the parsley root becomes inedible. The proportion is so high after flowering that eating the parsley root can even be poisonous and harmful to health. The seeds are also very poisonous and were even used for abortions in the past. In addition, the root becomes so fibrous after flowering that you usually no longer want to eat it voluntarily.

Parsley root is a versatile and easy to grow winter vegetable. The close relationship with the easy-care and delicious Parsely is particularly evident in the smell and taste.