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Publication #HS639

Parsley Root—Petroselinum crispum (Mill.) Nym. (Tuberosum group)1

James M. Stephens2

Parsley root, or turnip-rooted parsley, forms both edible leaves and an edible root. In shape and appearance, the root most closely resembles a slender parsnip.

Figure 1. 

Parsley root


Blue Goose, Inc.

[Click thumbnail to enlarge.]


The root is white, dry, and celery-like in flavor. It is used as a cooked vegetable like carrot and parsnip. It has a long history of use as a winter vegetable in Holland, Germany, and Poland, as is indicated by such names as Hamburg parsley and Dutch parsley. The leaves, which are broader than those of curly leaf parsley, are of good quality for garnishing dishes and flavoring foods.


Like other forms of parsley, root parsley should be seeded during the cool season (fall, winter, or early spring in Florida). Soil preparation, fertilization, and general care, as for other common garden vegetables, should lead to successful production. More information may be found under the entry Parsley.



This document is HS639, one of a series of the Horticultural Sciences Department, UF/IFAS Extension. Original publication date May 1994. Revised September 2015. Visit the EDIS website at


James M. Stephens, professor emeritus, Horticultural Sciences Department, UF/IFAS Extension, Gainesville FL 32611.

The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county's UF/IFAS Extension office.

U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.