Parsley#Root parsley
Hamburg parsley (Petroselinum crispum subsp. Tuberosum)
The root parsley (. Petroselinum crispum subsp tuberosum), also Knoll parsley or parsley root called; in Austria Peter sausages, is a subspecies of parsley (Petroselinum crispum ) with thickened, oblong, tapering turnip. It belongs to the botanical family of Umbelliferae ( Apiaceae ).
- 7.1 Notes and references
Description
The root parsley is a biennial and hardy herbaceous plant. The leaves of parsley root are very similar to the smooth cut - parsley, however, be greater. The parsley root is white with brown transverse curl and white meat. It is very similar to the root of the parsnip, but is on average a little bit thinner. The seed has a thousand grain weight from 1.3 to 3.0 grams and is a tough one to three years with good storage.
Origin and History
The root of parsley was originally cultivated mainly in the temperate climate of Central and Northern Europe. Today it is drawn in the field or in a greenhouse world.
Cultivation and harvesting
The best are loose and well-drained soils, also because of the harvest. Is sown in March and April. For the warmer climate in the Mediterranean sowing in October is more promising. The particle number is approximately 350 grain / g From sowing to germination pass 15-20 days. Wurzelpetersilie germinates slowly and rather irregular. Starts root growth, the culture requires significantly more water.
Storage
Unwashed roots can be stored well and long like carrots below 2 ° C; at higher temperatures they are spongy. Washed they hold about three weeks, placed in moist sand up to six months.
Diseases and Pests
Root parsley is most of the Gierschblattlaus ( Cavariella aegopodii ) attacked on the leaves, which can interfere with the activity sheet and transfer viruses. Due to the carrot fly, the two or three generations develop each year, the turnip root parsley is attacked. The maggots eat the root fly this rust-brown insect holes. The fungus Septoria, Alternaria and powdery mildew stains form on the sheet. By so reduced leaf area less sugar and starch can be stored in the roots, which ultimately reduces the yield. Less common are also found in the soil living root nematodes cause swellings on the lateral roots and thus inhibit the absorption of water. This also makes the beets grow less.
Use
Use in the kitchen
Parsley root has an intense, slightly sweet flavor, similar to that of parsnips, but stronger. He also resembles that of celeriac. It is often used to flavor soups and stews and vegetables as part of the soup greens. It can also be processed into cream soups. Grated parsley root for vegetable salads is suitable.
Ingredients
Are per 100 g fresh weight of the root of 88 % water, 2.8 g protein, 0.6 g fat, 2.3 g carbohydrates, 20 kcal of energy, 39 mg calcium, 12 mg sodium, 0.85 mg iron and 41 mg of vitamin C included.