Parsley Root c/s

Botanical Name - Petroselinum crispum Other Names - Hamburg parsley, Dutch parsley Origin - Germany Culinary Usages - Rehydrate in simmering soups, broths and stews. The dried, cut and sifted root adds flavor to soups and stews similar to a cross between celery and parsnip. Typical Preparations - Dried parsley root can also be decocted as tea or tinctured in alcohol or vinegar. Parsley root is just what it sounds like—the root vegetable of the leafy green most people are familiar with as a culinary herb. Parsley root, also known as Hamburg parsley and Dutch parsley, is commonly prepared as a vegetable throughout Europe just like carrot.