Organic Tuberous Parsley - Large-rooted Parsley in pot

Petroselinum crispum var. tuberosum is an ancient and forgotten vegetable that is difficult to find in markets or greengrocers. It is similar to common parsley, with a large, whitish root that can be regular or ramified, measuring 12 to 20cm (5 to 8in) long. Tuberous parsley is primarily cultivated for its tasty root, which resembles a parsnip or a white carrot. With a mild and sweet flavour, it has a pleasant hint of hazelnut. Once peeled, this root can be consumed raw or cooked, just like carrots or celeriac. Use it in salads, raw, mashed, with boiled meats, or in stir-fries. Plant it in March-April for a harvest from September to November.

Tuberous parsley is a perennial aromatic and condiment plant classified as a root vegetable. Its foliage closely resembles that of flat-leaf parsley. It bears small, green, palmate leaves with a strong aroma. It is rich in vitamins, trace elements, and minerals. Its particularly high content of vitamins C and A is worth noting: 100g of parsley contains four times more vitamin C than 100g of an orange, and four times the daily recommended dose of vitamin A. It is a stimulant for the nervous system, effectively fights against anaemia, and has detoxifying properties.

The plants can reach a height of 60cm (24in).

Harvesting: the roots can be harvested six months after planting and can continue until the first frost. They should be firm and dense, without any brown or black spots. Very large roots are at risk of being hollow, with the optimal size being around 15cm (6in) long. Smaller roots are preferred if you want to consume them raw.

Storage: they can be stored in the refrigerator, after removing the foliage. Wrap the roots in a paper bag. They will keep for about a week. If you have a dry, dark, and cool cellar, you can store the roots for 4 to 6 months. The tops of the roots should be cut to less than 1cm. Cooked roots can be stored for a few days in an airtight container.

In the kitchen: tuberous parsley can be consumed raw or cooked, once peeled. Use it like a carrot or parsnip. If used raw, it can be grated or sliced and eaten in salads. If cooked, it can be mashed, used in soup, and stir-fried. It goes well with boiled chicken, and makes wonderful chips and fries. It also works well as tempura. It cooks faster than potatoes, taking 7 to 12 minutes in salted boiling water. It pairs well with red meats, pork, chicken, other root vegetables (carrots, celeriac), leeks, onions, potatoes, and ginger.

Gardening tip: parsley is said to enhance the fragrance of roses. To ward off carrot fly, which also loves parsley, plant them at the base of lavender plants to drive them away. Radishes and parsley have a synergistic effect, while the presence of parsley inhibits the growth of celeriac.