A parsley subspecies grown for its beige carrot-like root which tastes somewhat like a cross between a carrot and celery. Also eaten as a vegetable. Also called “parsley root.”
Another type of parsley is grown as a root vegetable, the Hamburg root parsley (P. crispum Radicosum Group, syn. P. crispum var. tuberosum). This type of parsley produces much thicker roots than types cultivated for their leaves. Although little used in Britain and the United States, root parsley is very common in central and eastern European cuisine, where it is used in soups and stews.