Root parsley

Root parsley originates from the eastern Mediterranean region and North Africa. The plant was already known in ancient times. The Greeks used root parsley for ritual purposes. The Romans then brought it to Europe and began to use it in cooking. Today, root parsley is a well-known and beloved vegetable.
Its aroma is slightly sweet, pungent and spicy.

Root parsley contains vitamins A, B, C, D, E and K, as well as calcium, potassium, magnesium, sodium and phosphorus.

Unwashed, the roots can be stored well for a long time at below 2 °C. At higher temperatures, they become spongy. Washed, they will keep for about three weeks, and up to six months if stored in moist sand.