What is the root of parsley?

Parsley itself is a very common herb whose leaves are often used as a spice. The parsley came from Iran, sometimes known as pars , shortening Persia , which gave him his name. The parsley root is a number of parsley grown specifically for the root, rather than leaves. Root Petrželka is known as a series of names, including the parsley of Hamburg, the Dutch parsley, the rock Serinen, the rock parsley, the Padrushka, the parsley rooted in the tour, Heimischer and the parsnip-coated parsley. In the United States, it is quite unusual, but more and more and more special markets are starting to bear. As it is expanding in the United States, some of the seed shops even start to store a number of different cultivars. Some of the most common are Halblange Perfect, Halflange Omega, Bartowich Long, Hanack, Halblange Fakir, Dobra, Atik, Lange, Jadran, Orbis, Hamburg and Olomouc long. The two most common in the United States are Bartowich Long and Fakir. The parsley root is usually prepared a little over threemonths after discontinuation, especially if it is planted in free soil with a pH between 6.3 and 6.6.

In the appearance, the root of parsley is the most similar to paste. It is long and tapering, but it is pale and white than a pastin that contains yellow on them. The parsley root is actually a type of parsley, so it will hatch parsley above the root, which can be used in the same way as Curly Leaf parsley, although the taste is not exactly the same.

The taste of the parsley root itself is quite different from Parsnips, despite a similar appearance and a randomly similar name. The parsley root is very walnut, with hints of carrot sweetness. People cook parsley root in any way, as with most root vegetables. They produce excellent storage vegetables, but can also be fried, baked, roasted and eaccent; ED, or even sliced ​​and served cold.

Many people like to combine the root of parsley with parsley itself and parsley youLoads from his common role in American cuisine as an adornment, to the role on the center he has in Europe. Parsley soups are particularly popular, with root puree and leaves create a nice cream soup, with a thick body and a fine but easily identifiable parsley flavor.