farm crops: parsley root
info: Parsley root is just what it sounds like - the root of the parsley plant. It is similar in texture & flavor to a turnip or parsnip. A good source of vitamin C and iron. storage: Store unwashed in the refrigerator crisper drawer for up to a week.
preparation: Trim greens & save as garnish. Wash roots well in cold water. Chop to desired size/consitency.
Parsley root can be cut thin & eaten raw in salads.
For cooking: use as you would a turnip or parsnip - sauté, steam, stir-fry, or bake. Also makes a good addition to soups & stews.
recipes: history:
from Parsley Root
The ancestral wild parsley is thought to have arisen on the island of Sardinia. The Greeks and the Romans used parsley leaf much as we still do today. In mythology, parsley was believed to have sprung from a Greek hero, Archemorous, the forerunner of death; the Greeks crowned the winners at the Isthmian games with parsley, and warriors fed parsley leaves to their horses. Because parsley was considered as dedicated to Persephone (goddess of the underworld and afterlife) and thus to funeral rites, when Christianity supplanted the old beliefs parsley was consecrated to St. Peter, as the "successor" to Charon. ...read more