Parsley Root
Seasonality:
- January
- High
- February
- High
- March
- High
- April
- High
- May
- High
- June
- High
- July
- High
- August
- High
- September
- High
- October
- High
- November
- High
- December
- High
- January
- High
- February
- High
- March
- High
- April
- High
- May
- High
- June
- High
- July
- High
- August
- High
- September
- High
- October
- High
- November
- High
- December
- High
Uses
A winter root once popular only in parts of Europe, Parsley Root is now grown in the U.S. mostly for its roots rather than its leaves. This beige colored vegetable, resembling a carrot is often double-rooted and produces a flavor combination similar to both carrot and celery. Parsley Root combines well with carrots, potatoes, turnips and onions and is often used in soups and stews. Prepared alone, Parsley Root may be creamed, steamed, butter or boiled and its leaves can be used in a manner similar to regular parsley.
Selection, Storage & Handling
When selecting Melissa’s Parsley Root look for firm, creamy roots of equal size. Leaves should be fresh and bright green. Remove leaves just before using roots. Both roots and leaves should be refrigerated in a plastic bag for up to one week.
To prepare, gently clean Parsley Root with a vegetable brush and remove leaves. Roots may be used whole or sliced.
For availability, please use our store locator or contact us at 1.800.588.0151 and/or hotline@melissas.com.
Nutrition Facts
- Amount Per Serving
- Calories 10
- Calories from Fat: 0
- % Daily Value*
- Cholesterol 0mg 0%
- Fiber 1g 0%
- Protein 2g 0%
- Saturated Fat 0g 0%
- Sodium 70mg 0%
- Sugars 0g 0%
- Total Carbohydrate 2g 0%
- Total Fat 0.5g 0%
- Calcium0%
- Iron0%
- Vitamin A0%
- Vitamin C0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
