The root was used for cooking in 16th century Germany, where it is known as Hamburg parsley, and it has large turnip-like roots and fern-like leaves that taste like celery. Parsley root looks deceivingly like a parsnip with its tapered shape, light beige skin, and roughened with furrowed textures. The root can grow up to six inches long with a diameter of two inches or so; it is sometimes found double-rooted. Parsley root has a crisp, yet tender texture when raw and a smooth and creamy texture once cooked. The taste of Parsley root is likened to a combination of celeriac, parsley and carrot. The tuber is very aromatic and is sometimes used as an herb. The entire Parsley plant, roots and greens, is edible and is famed to make superb soups and stews.
Parsley root is generally cooked before eating, but it can also be served raw in slaws, salads or on a crudité platter. The root should be peeled before use.
Other Names: Wurzelpetersilie, Dutch Rooted Parsnip, Dutch Rooted Parsnip, Petrosilium, Rock Parsley.