"It is being sold into wholesale and food service alongside our other core products, parsnips, onions and carrots in the distinctive Frederick Hiam branded packaging," explains Nick Gilford from the company.
It is widely known in Eastern Europe, France, Germany, Holland and Scandinavia. parsley root has a very distinctive taste, with elements of parsnip, celeriac and parsley in its flavour profile.
"It is very versatile and can be cooked in the same way as parsnips and carrots and additionally can be eaten raw in salads or used in a remoulade. A puree of parsley root is particularly good with roasted meats. Our East European staff are particularly fond of using the product in soups and stews and using the foliage as well as the roots," said Nick.
"The crop is not easy to grow with seed germination and weed control being the main challenges to overcome. After three years of growing the crop we are still learning and adjusting production, harvesting and processing techniques. The crop is ground stored over winter and harvested as and when required. We commenced harvesting a few weeks ago and are pleased with the quality and potential of this year’s production. We still have some learning to do to master this challenging but interesting root vegetable," concludes Nick.
For more information: Nick Gilford
Frederick Hiam
Tel: +44 1842 815500
[email protected]
www.frederick-hiam.co.uk
