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By Harold McGee
Published 2004
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.