The healing power of root parsley

1. Root parsley is a type of parsley with a thick, edible root. It is cultivated more for its roots than for its leaves, which, incidentally, are simply edible. Root parsley is a bit like parsnips. It is cream-colored and long but smaller than parsnip. This plant is cultivated mainly in Central and Northern Europe for its roots and has a slightly like parsley. Just like regular parsley leaves, it has many medicinal aspects. Root parsley has its own specific taste. The taste is most like parsley leaf and that is of course not surprising. The bite is that of a parsnip.

2. Root parsley is a type of parsley with a thick, edible root. It is cultivated more for its roots than for its leaves, which, incidentally, are simply edible. Root parsley is a bit like parsnips. It is cream-colored and long but smaller than parsnip. This plant is cultivated mainly in Central and Northern Europe for its roots and has a light taste of parsley. Just like regular parsley leaves, it has many medicinal aspects. Root parsley has its own specific taste. The taste is most like parsley leaf and that is of course not surprising. The bite is that of a parsnip.

Naming root parsley

1. The Latin name of this plant is Petroselinum crispum subsp. Tuberosum. It is also called parsley root. Petroselinum is, of course, the Latin name for parsley plants. Crispum means 'curly' which refers to the leaf that grows curled, just like for example kale. Tuberosum is the additive that underground growing vegetables such as potato get. In Dutch we know alternative names for this plant: parsley root and tuber parsley. In English they say 'parsley root'. In Germany

2. The Latin name of this plant is Petroselinum crispum subsp. Tuberosum. It is also called parsley root. Petroselinum is, of course, the Latin name for parsley plants. Crispum means 'curled' which refers to the leaf that grows curled, just like for example kale. Tuberosum is the additive that underground growing vegetables such as potato get. In Dutch we know alternative names for this plant: parsley root and tuber parsley. In English they say 'parsley root'. In Germany

Free radical scavenger

1. A research team affiliated with the University of Novia Sad in Serbia and Montenegro concluded in 2007 that carrot parsley is an excellent free radical scavenger. Lipid oxidation, the degeneration of fats in the body, has also been reduced by parsley root. Different extracts from the leaves and the root parsley were used in the study. Both extracts appeared to have approximately the same effect against lipid peroxide and free radicals. This is important to know, because free radicals can cause all kinds of lifestyle diseases because they cause inflammation at the cellular level

2. A research team affiliated with the University of Novia Sad in Serbia and Montenegro concluded in 2007 that carrot parsley is an excellent free radical scavenger. Lipid oxidation, the degeneration of fats in the body, has also been reduced by parsley root. Different extracts from the leaves and the root parsley were used in the study. Both extracts appeared to have approximately the same effect against lipid peroxide and free radicals. This is important to know because free radicals can cause all kinds of lifestyle diseases because they cause inflammation at the cellular level

Ingredients root parsley

1. Root parsley contains almost all minerals and vitamins, but they are all contained in small percentages. These low percentages per 100 grams are around 10% of the RDA and are no problem in this regard. That is because the effect of vitamins and minerals reinforce each other. This makes root parsley a very healthy vegetable. Root parsley contains all important amino acids, many proteins and even healthy fatty acids such as omega 3

History of root parsley

1. Originally parsley root comes from the Mediterranean. In ancient Greece it was considered a sacred plant. The ancient Romans also loved this vegetable. They brought the vegetables to the rest of Europe. Especially in Poland, Germany and the Netherlands

2. Originally, parsley root comes from the Mediterranean. In ancient Greece it was considered a sacred plant. The ancient Romans also loved this vegetable. They brought the vegetables to the rest of Europe. Especially in Poland, Germany and the Netherlands

Healing root parsley

1. Parsley root was used by the ancient Greeks to tackle liver problems. The gallbladder also benefits from this long white root vegetable. It is a diuretic vegetable that purifies the blood. Furthermore, the root, along with the leaves and seeds, is used to treat flatulence, indigestion

Parsley root in Ayurveda

1. Dried parsley root and essential oil of this plant are used in Ayurveda, traditional Indian medicine

Root parsley in the vegetable garden

1. Root parsley is rarely in the shop; probably the fastest way to get it is to grow it yourself. It grows well in unfertilized sandy soil. Fertilizing is not good for this plant. In our climate it is best to sow this plant in March or April. In the beginning it may grow in normal semi-dry soil, but when it reaches maturity, parsley root requires a lot of water. There are several Raw vegetables mix with grated parsley root, grated carrot and grated beets plus a little vinigraitte / Source: Cyclonebill, Wikimedia Commons (CC BY-SA-2.0) root parsley varieties; there is the breed Fakir and Berliner Eagle. Fakir is ready for harvest earlier. You can keep both types well, just like regular carrots. You can keep them in the freezer or in the vegetable drawer. In the past they were kept in a box of sand; that's fine too. It is better not to plant carrot parsley next to lettuce, but it grows better next to tomatoes, asparagus and broad beans

2. Root parsley is rarely in the shops; probably the fastest way to get it is to grow it yourself. It grows well in unfertilized sandy soil. Fertilizing is not good for this plant. In our climate it is best to sow this plant in March or April. In the beginning it may grow in normal semi-dry soil, but when it matures, parsley root requires a lot of water. There are several Raw vegetables mix with grated parsley root, grated carrot and grated beets plus a little vinigraitte / Source: Cyclonebill, Wikimedia Commons (CC BY-SA-2.0) root parsley varieties; there is the breed Fakir and Berliner Eagle. Fakir is ready for harvest earlier. You can keep both types well, just like regular carrots. You can keep them in the freezer or in the vegetable drawer. In the past they were kept in a box of sand; that's fine too. It is better not to plant carrot parsley next to lettuce, but it grows better next to tomatoes, asparagus and broad beans

Tips for eating root parsley

1. You can boil and puree the root parsley to make a cream soup together with cream. You can mix carrot parsley puree with butter; that is an excellent basis for a meal. This vegetable is also delicious grated in a salad. The taste of cooked parsley root is roughly between that of sweet parsnip and celeriac. You can put cubes of parsley root in the soup. In small slices it makes an excellent stir-fry carrot. You can mix root parsley with celeriac, parsnip or potato to prepare a mixed mix of basic vegetables. Carrot parsley tastes slightly spicier than potato.