Petroselinum crispum subsp. tuberosum
A popular, intense soup spice in which both the turnip and the parsley-like leaves can be used.
The turnip of the root parsley is reminiscent of parsnip in appearance and flavour, but the root tastes more intense, spicy and slightly sweet. As root parsley is closely related to common parsley, the leaves can also be used alongside the turnip. Root parsley has long been cultivated as a winter vegetable, especially in Eastern and Northern Europe, but is now an integral part of soup greens and can be found on the menu in many countries.