Pick Your Own Parsley Root in the Netherlands

Ready for a root vegetable that’s equal parts earthy, sweet, and utterly underrated? Parsley root (also called Hamburg parsley or Dutch parsley root) looks like a pale, chubby carrot, but tastes like a lovechild of celery, parsnip, and fresh parsley. And the best part? You can grab a bunch of friends, head to a pick-your-own farm in the Netherlands, and yank these beauties straight out of the soil.

How to pick like a pro
Grab a sturdy trowel (or just your hands if the soil is loose). Look for roots that are firm, about 15–20 cm long, and cream-colored with no cracks or mushy spots. The green tops should look perky, not wilted—because those leaves are edible too! Twist the leaves off right there in the field (compost ’em on-site or take them home for pesto). A light tug usually does the trick. Bring a tote bag or a basket, and expect to get a little dirt under your nails. It’s half the fun.

Once you’re home: what to do with your haul
Wash the roots well with a scrub brush (no need to peel—just trim the hairy bits and the root tip). Grate it raw into salads for a crunchy, celery-like kick. Or roast it like a champion with olive oil, salt, and a drizzle of honey. Don’t toss the greens—chop them like flat-leaf parsley and sprinkle over soups, omelets, or quinoa bowls.

Two Cooking Recipes

1. Roasted Parsley Root with Garlic & Lemon

Serves 4 as a side dish

  • 500 g parsley roots, scrubbed and cut into 5 cm sticks
  • 3 tbsp olive oil
  • 3 cloves garlic, smashed
  • Juice and zest of 1 lemon
  • Salt & black pepper
  • Fresh parsley leaves (from the tops, optional)

Method:
Preheat oven to 200°C. Toss parsley root sticks with olive oil, garlic, salt, and pepper. Spread in a single layer on a baking tray. Roast for 25–30 minutes, turning halfway, until golden and tender. Squeeze lemon juice over the top, add zest, and toss. Garnish with fresh parsley leaves if you have them.

2. Creamy Parsley Root & Apple Soup

Serves 4

  • 400 g parsley roots, peeled and diced
  • 1 apple (Granny Smith or Elstar), peeled and diced
  • 1 small onion, chopped
  • 1 tbsp butter
  • 500 ml vegetable broth
  • 100 ml cream (or coconut milk for dairy-free)
  • Salt, white pepper, and a pinch of nutmeg
  • Chives or parsley tops for garnish

Method:
Sauté onion in butter until soft. Add parsley root and apple, cook 5 minutes. Pour in broth, bring to a boil, then simmer 20 minutes until roots are fork-tender. Blend until smooth, stir in cream, and season with salt, pepper, and nutmeg. Serve hot, garnished with chives or chopped parsley tops.

One Herbal Tea Recipe

Parsley Root & Ginger Soother Tea

A warming, slightly spicy brew

  • 1 medium parsley root, scrubbed and thinly sliced (no need to peel)
  • 2 cm fresh ginger, sliced
  • 1 tbsp honey (optional)
  • 500 ml boiling water

Method:
Place sliced parsley root and ginger in a teapot or heatproof jar. Pour boiling water over them. Steep for 10 minutes, strain into a mug, and stir in honey if you like a little sweetness. Sip slowly—it’s like a hug from the vegetable garden.