Seasons/Availability
Parsley root is available year-round.
Selection
When selecting Parsley roots, look for specimens that are firm with smooth skin and no blemishes or discolorations. Avoid any roots that appear limp or withered.
Storage
Parsley root should be stored in a plastic bag and placed in the refrigerator where it will keep fresh for up to two weeks. The root can also be peeled, chopped, and frozen for up to six months.
Preparation
To prepare Parsley root simply peel off the skin with a vegetable peeler then rinse under cold water before chopping. It can be boiled, steamed, roasted, puréed or added raw to salads and other dishes. The leaves and stems of the parsley plant can also be cooked, and are best when lightly steamed. The root can also be pickled or used to make a delicious parsley root soup.
Nutrition
Parsley root is an excellent source of Vitamin C, potassium and folate. It contains essential minerals such as iron, calcium, magnesium and phosphorus. Parsley root is low in calories and fat free, making it a great addition to any healthy diet.
