Parsley Root, Dried

(Petroselinum crispum)

While parsley leaf is one of the world’s most familiar culinary herbs, the root of Petroselinum crispum tells a quieter, more distinctly European story. Parsley root — sometimes called Hamburg parsley or turnip-rooted parsley — is a variety of parsley cultivated specifically for its thick, fleshy taproot rather than its leaves, and it has been a beloved root vegetable and flavoring ingredient in the cuisines of Germany, Poland, the Netherlands, and Eastern Europe for centuries. In these traditions, parsley root is as fundamental to the soup pot as carrots and celery — its sweet, earthy, slightly parsley-like flavor forming the aromatic backbone of countless broths, stews, and braised dishes. Dried and cut, parsley root concentrates this distinctive flavor into a convenient, shelf-stable form that brings authentic European culinary character to soups, stocks, and vegetable blends.

Parsley root shares many of the phytochemical characteristics of parsley leaf, with a profile reflecting its nature as a root vegetable. Key constituents include apiole (the characteristic essential oil compound of parsley), myristicin, apigenin, luteolin, apiin, falcarinol and falcarindiol (polyacetylenes characteristic of Apiaceae roots), vitamin C, vitamin K, vitamin A (as beta-carotene), folate, iron, calcium, potassium, magnesium, inulin (a prebiotic fiber), and volatile essential oils. Available in Cut & Sifted and Powder forms.

Product Highlights

• Dried root of Petroselinum crispum — Parsley Root / Hamburg Parsley
• A foundational root vegetable in German, Polish, Dutch, and Eastern European culinary traditions
• Sweet, earthy, subtly parsley-like flavor — the aromatic backbone of European broths and stews
• Rich in apiole, myristicin, apigenin, falcarinol, folate, and vitamin K
• Contains inulin — a naturally occurring prebiotic fiber found in many root vegetables
• Distinct from parsley leaf — a true root vegetable with its own unique flavor profile
• Available in Cut & Sifted and Powder forms

How to Use

Soups & Stocks: The classic use — add to chicken broth, beef stock, and vegetable soups as part of the aromatic base alongside carrots and celery. Stews & Braises: Add to slow-cooked stews and braised meats for depth and sweetness. Mirepoix & Soffritto: Use as a European-style addition to the classic aromatic vegetable base. Roasted Vegetables: Rehydrate and roast alongside root vegetables for a traditional European side dish. Powder: Blend into soups, sauces, and seasoning blends. Herbal Blends: A traditional ingredient in European soup seasoning mixes and bouquet garni variations.

Available in Cut & Sifted (4 oz, 8 oz, 16 oz) and Powder (4 oz, 8 oz, 16 oz).

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Consult your healthcare provider before use if you are pregnant, nursing, taking medications, or have a medical condition. Keep out of reach of children.