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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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Janvier (1)
Février (2)
Mars (3)
Avril (4)
Septembre (9)
Octobre (10)
Novembre (11)
Décembre (12)
Our recipes based on this product
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)
Avril (4)
Septembre (9)
Octobre (10)
Novembre (11)
Décembre (12)
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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.
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