With a flavor of a delicious cross between parsnips, celeriac, and parsley, parsley root offers an unconventional option for the home grower, homesteader, and cook.
Well-known across Europe, where it has been grown and used since the Middle Ages, colonists introduced it to the US in the 17th century.
Parsley root develops thin, creamy white tuberous roots underground, with the classic parsley foliage above the soil.
Growing parsley root gives you a multi-purpose plant that you can enjoy for the leaves and roots.
You definitely need to add this one to your garden, so let’s explore.
About Parsley Root
Parsley root is a type of parsley grown for the root rather than the leaves. These are classified as Petroselinum crispum Radicosum Group) or P. crispum var. tuberosum. Many people are growing parsley root as a dual-purpose plant for both the roots and tops.
You can eat the root of traditional leaf parsley, and you can eat the leaves of root parsley, but if you want to enjoy the largest, tastiest taproots, go for a type that was cultivated specifically for the parts you want to eat.
While the roots resemble parsnip, the plant tastes nothing like it. It isn’t sweet like parsnip is. Instead, it has a more savory flavor.
Parsley root is loaded with vitamins, minerals, antioxidants, and plant compounds that fight inflammation, assist liver function, and boost the immune system.
It’s regarded as a balancer of blood sugar levels, at least in rats, renal function, bone density, and cardiovascular health.
The following nutritional information is based on a 100 gm/3.5 oz serving of raw parsley root. The percentage is based on the Food and Drug Administration’s Recommended Daily Value.
Vitamins and Minerals
High in vitamins and minerals, parsley root is a fantastic way of getting good things into the body. It has:
- 55% Vitamin C
- 49% Vitamin B9 Folate
- 205% Vitamin K
- 11% Magnesium
- 10% Phosphorus
- 13% Zinc
- 7% Iron
- 12% Potassium
Macronutrients
Macronutrients like protein and fat are required in large quantities daily in order to fuel our bodies and stay healthy. Parsley root has:
- 2 grams protein
- 4 grams fiber
- 0.6 grams fat
- 0.034 grams sodium
- 12 grams carbs
It contains a total of 55 calories per 100 gm/3.5 oz serving.
Best Cultivars of Parsley Root
There are many excellent cultivars to choose from for those who want to try growing parsley root. Because it’s more popular there, most of them have been developed in Europe.
Annoyingly, sellers tend to use generic or incorrect names.
Here are seven tasty cultivars that you can get your hands on in the US.
1. Arat
A reliable producer of tuberose roots, with an eight-inch length, the bushy foliage of ‘Arat’ gives you ample opportunity to snip the leaves for garnishes while still leaving enough behind to nourish the plant.
This is a beloved cultivar for soups and stews because of its long, uniform white roots. Ready in 75 days, it can last up to five months in cold storage. No wonder it’s one of the most popular cultivars.
2. Berliner Halblange
This cultivar has been around since the 1800s and has abundant, lush foliage atop a nine-inch-long root.
The large, conical roots make an excellent alternative to potato chips because they have a robust flavor. The roots are ready to eat in about 85 days and store well for a good, long time. You’ll often see it sold as just “Berliner.”
“Halblange” is also a type, meaning that the roots are half long. That doesn’t mean they’re half the size of other type but that they are less tapered and more stubby.
3. Hamburg
This heirloom is a popular cultivar that is found in gardens across the US. The snow-white roots can reach up to 10 inches long.
‘Hamburg’ produces wider, thicker tuberous roots than many other cultivars. That makes it easier to handle and cook with for some people.
With its distinctive nutty flavor, this cultivar is one of the most common and the reason that many people call all root parsley “Hamburg” parsley.
Snag yourself a packet of about 250 seeds at Amazon. This one is a late type and needs a full 90 days to mature.
5. Dutch Hamburg
Dutch Hamburg isn’t a cultivar. It’s one of the generic names for parsley root. So if you choose this one, you’ll get the classic parsley root with its conical, cream-colored roots that grow to about nine inches long.
It needs about 90 days to mature.
You can pick up a packet of about 2,000 seeds at Amazon if you’d like to experience the classic flavor.
6. Hercules
‘Hercules’ or giant parsley root is huge. They can grow up to a foot long and are chunky and thick. You can harvest the roots when they’re young, so long as they’re over six inches long, but if you wait, you’ll get large roots that you can store for months.
It will take over 95 days for the roots to reach maturity. In the meantime, enjoy the ample foliage.
Visit Amazon to pick up a package of about 2,000 seeds.
7. Hilmar
‘Hilmar’ is one of the most productive cultivars you can get your hands on. Both the foliage and the roots grow well and fast. It grows eight-inch long roots with broad shoulders. If you’re new to growing parsley root, this is a good one to start with.
It’s also sold as Nordic-Hilmar and Hilmer. To add to the confusion, some people use “Hilmar” as a generic name for parsley root, just like “Hamburg.” The leaves are so good that it’s often sold as a leaf type. This is a “halblange” or half-long type.
Growing from Seed
Parsley is a hardy biennial that is typically grown as an annual. You can succeed at growing parsley root all year round in USDA Zones 3 to 11. It will survive even when buried under a foot of snow.
Start the seeds off with plenty of time in advance, as they can be slow to germinate. To promote better sprouting, soak the seeds in tepid water about 24 hours before sowing.
Parsley root seed is only viable for a short time. Use fresh seed at the time of sowing to increase yield success.
It’s possible to transplant, but roots can develop poorly if disturbed or damaged through the planting-out process. Use biodegradable containers that can be set directly in the soil so you don’t have to remove the plant from the container.
CowPots makes four-inch square pots that are perfect for this purpose. Gently break up the bottom of the pot when you plant it in the ground to help the root grow. You can grab a 12-pack of them at Amazon.
Start indoors ten to twelve weeks before the last frost date if transplanting.
It’s best to direct sow, so be prepared to wait until all danger of frost has gone. It will take longer to be able to harvest, but generally, you get better growth. In regions with warmer winters, plant in the fall or winter.
Most cultivars take about 90 days to mature, so plan ahead. You need 90 days of growth under 75°F. If temperatures go above that, it could result in bolting or woody roots. If you have a surprise hot day, cover the plants with shade cloth.
If direct sowing along with other vegetables, mark where they are so as not to plant other veggies on top.
Be sure to work in tons of well-rotted compost to loosen and enrich the soil.
Here’s the planting process:
- Sow in loose, humus-rich soil at a quarter to a half-inch depth.
- Space between 3-5 inches apart.
- Cover well with loose soil.
- Pat down the soil to secure the seeds in place.
- Keep soil moist but not wet.
Germination takes between 14 to 25 days, but it can be even longer in temps that are too warm or too cool. The best temperature is 45-75°F.
When there are a few leaves, thin the plants so there is 4-inches of space in between the seedlings.
Protect young seedlings from pests and severe weather using floating row covers.
Be aware that if you have both parsley and parsley root in the garden, they can cross-pollinate if you allow them to go to seed. Most of us harvest them before their second year, when the seeds form, so we don’t have to worry about this.
Growing Parsley Root Indoors
Believe it or not, you can succeed at growing parsley root indoors as long as the roots have room to grow in a pot that is at least a foot deep.
The ideal medium for indoor pot growing is soilless mixes containing vermiculite, perlite, or coco coir.
It can also be grown via hydroponic systems.
Parsley Root Care
Growing parsley root is easy. These are not high-maintenance plants, and by providing general hygiene and care, you’ll be rewarded with big, healthy roots.
This plant needs full sun in the garden. For regions that get extremely hot during the summer, it is well suited to partial sun areas with some coverage in the afternoon’s heat.
If growing in a succession format spring, summer, autumn, and winter, ensure weeds are controlled so the plant can harness light for 6-12 hours and doesn’t have to fight for water and nutrients.
Using a weeding tool around the established parsley root plants is a smart idea because it reduces root disturbance. Disturbing the developing roots can promote disease, pests, and irregular shape.
The soil needs to be loose enough for the roots to expand downwards, and it must be free-draining. Rich, loamy soils are ideal. If you have heavy clay or poorly draining soil, consider growing in raised beds or containers.
Watering
At the seed stage, keep the soil moist but not soggy. If the soil is too wet or dry, germination will be hindered.
Once the plants are a bit larger, you can allow the soil to dry out a little. Monitor the soil regularly to maintain consistent moisture. Once the top two inches of the soil dries out, add water. You can stick your finger in the soil up to your second knuckle. If it feels dry, water.
Watering is particularly important in the drier, hotter weather periods to help support the plant.
Water at the soil level to reduce the risk of disease and pests on the foliage.
Fertilizing
Continuous feeding is unnecessary as long as the initial soil preparation is done by working in lots of well-rotted compost. For happily growing parsley roots, give them some good quality, organic-rich soil to start them off.
From there, you don’t need to do much. If they are overfed, foliage growth can be prioritized above root formation, meaning you’ll have tons of leaves and a small root.
The smartest thing is to do a soil test before planting and amend the soil accordingly. If the soil lacks nitrogen, potassium, or phosphorus, then a good fertilizer containing the missing elements is required.
There is no need to add fertilizer if your soil is sufficient. See? Told you growing parsley root isn’t hard.
Problems and Solutions
Like many vegetables, when growing parsley root, you can encounter numerous diseases and garden pests.
Such problems cause failing crops, and no one likes the massive waste of time and space that a failing crop results in.
Prevention is best, and catching things early is the next best. That’s why it’s so important to keep a close eye on your growing parsley root.
Root and Crown Rot
Root and crown rot comes in many forms and symptoms. It is commonly caused by a fungal infection penetrating the roots, causing poor uptake of nutrients, damage, and destruction.
Rhizoctonia solani, Pythium, and Fusarium species cause damping off in parsley root.
Look for collapsing or soggy brown leaves, and stunted growth. You might have to dig down and look at the root to see what’s going on. You might also see white fungal spores. Root rot manifests underground as soggy, brown roots.
Once it attacks, there’s rarely much you can do. Since it attacks the roots or the top of the root, once it’s infected, it is rendered inedible. If caught early, spray with a good quality fungicide that contains sulfur or copper.
Such disease can be carried via seed. Obtain seed from reputable suppliers to reduce the risk.
Prevent it by practicing good crop rotation. Don’t plant anything susceptible to these pathogens in the same place more than once every eight years.
Remove infected plants entirely and the surrounding soil, as well. Dispose of all of this safely, away from the compost bin.
Blight
Both botrytis (Botrytis cinerea) and leaf blight (Septoria spp.) can infect parsley root. These blights are caused by fungi and impact a huge range of species. Botrytis, for example, is responsible for bunch rot in grapes and gray mold in strawberries.
This disease is caused by known to target herbs and affects the foliage part of the plant. Both diseases thrive in high humidity and with improper watering practices like overhead sprinkling.
These are different diseases with very different symptoms.
With septoria, look for brown spots and lesions on the foliag. These spots often have a tan center.
With botrytis, greyish mold covers the surface areas of the plant.
Gardening hygiene is important; infected plants and debris must be removed in the fall and throughout the growing season. Dispose of them in the garbage, don’t put them in the compost.
Keep airflow between plants by keeping the recommended spacing and thinning seedlings if direct sown. Water at soil level and not overhead as this can promote the onset of blight.
Visit our guide to learn about how to deal with botrytis blight. If you’re seeing leaf spots, visit our guide to septoria leaf blight.
Pests
As with leaf parsley, the same pests are attracted to parsley root. Each pest needs to be dealt with differently. Some can be addressed with a regular spraying regime, others can be excluded or trapped.
Please visit each guide to learn the specifics of how to identify and address an infestation. Signs that pests are present include ragged holes, yellowing leaves, or trails in the leaves.
When growing parsley root, watch for:
- Armyworms (Spodoptera exigua)
- Cabbage Loopers (Trichoplusia ni)
- Leafminers
- Wireworms (Coleoptera: Elateridae)
- Cutworms (Noctuidae spp.)
- Aphids (Superfamily: Aphidoidea)
Companion Planting
Parsley root is not only a superfood on the plate but can support other plants in the ground. Use it as a companion to roses, carrots, chives, asparagus, kale, calendula, beans, and broccoli because it can deter pests such as asparagus beetles (Crioceris spp.).
It is best not to plant with lettuce as the parsley root encourages bolting. Similarly, keep onions, garlic, shallots, and leeks away as they slow the growth of the parsley roots.
Harvesting and Storing
One of the best things about growing parsley root is that you can harvest the foliage as it grows. You can’t do that with potatoes! Use it like you would leaf parsley as a garnish or spice, in stews or soups, and on salads.
It’s time to harvest the roots when they reach their mature length. Note how long your chosen cultivar takes to mature and dig up a sample root around the mature date. If it looks good, go ahead and harvest all the rest.
Remember, you can also leave some in the ground to harvest later.
Use your hands or a blunt trowel to dig up the roots. Do your best not to damage the roots at all because this reduces how long they’ll store. If you damage any, eat them right away.
Once you’ve dug the roots up, store them away from light and heat in a cellar or cold storage.
You can also keep them in the fridge for use within seven days. Wrap them in a paper towel and place them in the crisper drawer.
To prolong the life and useability of the foliage, wrap it in a paper towel and put it in the crisper or dry it on low in a dehydrator. Store the dried leaves in an airtight glass jar in the pantry. This can be sprinkled on stews, soups, stir-fries, and many other dishes.
How to Use Parsley Root
You’ve put in all the time and work it takes when growing parsley root. Now it’s time to enjoy it.You can’t make authentic borscht without parsley root. This classic soup requires a protein, beets, cabbage, potatoes, and parsley root.
This veggie is a delight simply roasted in some butter or olive oil and topped with a little salt. Or try making parsley root chips to replace potato chips. It’s also a classic for soups. There are endless soup options. Here’s just one:
Creamy Parsley Root Soup
Making this soup also enables longer-term storage in the shape of ready-made, quick meals for those colder months. Packed with nutrition and easily stored in the freezer.
Preparation takes about 10 minutes, it will need 20 minutes or so cooking time or longer if doing bulk and in a slow cooker.
The following recipe serves four people.
Ingredients
- 10 shallots or 5 large onions, finely chopped
- 3-5 cloves of minced garlic
- 12 medium parsley roots, washed with tops and ends removed
- 4 small apples with skins and core removed, finely chopped
- 6 small potatoes, washed well and sliced into chunks
- 32 oz chicken or vegetable stock
- Creme fraiche or double cream (optional)
Method
It really is this simple:
- Using a good-sized saucepan, add a splash of olive oil and sauté the onions along with the garlic until translucent and starting to brown.
- Add the apple, parsley root, and potatoes. Stir together and cook on a low heat for three minutes.
- Slowly add the stock and simmer on low heat until all ingredients are soft, around 20 minutes.
- Using a wand or food processor, blend ingredients together.
- Add more stock for the desired consistency.
- Season and garnish with creme fraiche and parsley root foliage.