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Parsley Root


La Légumière, the specialist in Breton and seasonal vegetables! Parsley root

Shape and external appearance


Stubby carrot shape with a very wide collar.

Properties


Caliber


From 15 to 20 cm in length

Scientific and botanical name


Petrosalinum sativum var. tuberosum (Umbelliferae family) Other names: Parsley with big root.

Coloring


Ivory white color

Origin & Culture


Parsley root seems to have originated in Turkey. Cultivated in Germany since the 16th century. Parsley is sown in April. Harvesting is done manually from the beginning of September until April. They are protected by a veil against insects (prevention against larvae that attack the root).

Smell


Preparation advice


Parsley is prepared like a carrot. It is appreciated as a raw ingredient in a salad or cooked as an accompaniment to fish or red meat. It can also be used to make creamy desserts.

Texture


Home preservation


It is preferable to keep it in a cool place, away from light.

Flavor


Raw, parsley root has a taste similar to celery root

The seasonality of the product


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F

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Janvier (1)

Février (2)

Mars (3)

Septembre (9)

Octobre (10)

Novembre (11)

Décembre (12)

Our recipes based on this product


Nous n'avons pas encore de recettes pour ce produit.

Packaging available for this product


Colis carton, Colis bois, Barquette

The seasonality of the product


J

F

M

A

M

J

J

A

S

O

N

D

Janvier (1)

Février (2)

Mars (3)

Septembre (9)

Octobre (10)

Novembre (11)

Décembre (12)

Discover all the products of La Légumière

Laurent, Ronan and Frédéric Méar

Producers for La Légumière


Laurent, Ronan and Frédéric Méar have been producing vegetables for La Légumière for many years. The cultivation of Breton vegetables no longer holds any secrets for these three brothers.