A root vegetable, native to the Mediterranean that closely resembles a parsnip, but has a pale white color rather than creamy yellow. Quite often this root will have the parsley leaves attached to the top of the root, which can be used in the same manner as traditional parsley for garnishing and flavoring foods. The leaves on the root are similar to Curly Leaf Parsley, but broader in width. Parsley roots have a flavor that tastes somewhat nutty with a celery and carrot overtone.

Buying, Storing, Preparing
Choose firm roots with feathery, bright-green leaves. Refrigerate in a plastic bag for up to a week. Remove leaves just before using roots. Parsley-root leaves may be used in the same manner as regular parsley. It's used in parts of Europe in soups & stews and raw julienned in salads.

A diet rich in a variety of vegetables and fruit may help reduce the risk of some cancers.