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This spring when I was planting my herbs I bought root parsley instead of leaf parsley. When I discovered what I had planted, I asked a young man working at the farm market about it. All he knew was that the leaves are not as edible as the root. In fact I don't like the taste of the leaves. Do you have any suggestions for the preparation and use of root parsley?
Root parsley is most often referred to as parsley root. It is part of the parsley family, and the leaves are edible, but they are often somewhat more bitter than flat leaf or curly parsley (it's more similar to the latter).
The root is similar to a parsnip or carrot and has a less sweet flavor than its cousins. It's a little bit nuttier, and you can use it in any recipe that might call for carrots, parsnips, celeriac or turnips.
Thanks for writing,
Timothy S. Harlan, MD, FACP