Parsley root (Petroselinum crispum), also known as Hamburg root parsley, is a cultivar of flat leaf parsley that forms a bulbous taproot, much like a carrot or parsnip.
It belongs to the family Apiaceae, or Umbelliferae, a large family of more than 3,000 species known for their aromatic leaves and include other edibles: anise, fennel, angelica, dill, caraway, cumin, cilantro, celery, chervil, lovage, carrots, and parsnips. Umbellifers can be recognized by their flowers that form in clusters that resemble mini umbrellas.
In the garden, Umbellifers are useful as companion plants as their essential oils attract beneficial insects. When planted near tomatoes, which are susceptible to tomato hornworms, they attract parasitic wasps that prey upon the destructive hornworms.
Parsley root is native to the Mediterranean and used extensively throughout Central Europe. In the US, it remains uncommon and hard to find.
In appearance, parsley root closely resembles parsnips, though they are lighter in color and denser in texture. Their flavor is less sweet than parsnips and references the clean, refreshing taste of the leaves.
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