Harold McGee

Parsley Root

Appears in
On Food and Cooking
On Food and Cooking

By Harold McGee

Published 2004

  • About

Parsley root is the taproot of a particular variety of parsley, Petroselinum crispum var. tuberosum, is also flavored by a mixture of terpenoids, and is more complex and pungent than parsley leaves. Parsley is a Eurasian native.

From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.