Petrezselyem (“PET-RA-ZSHAY-EM”) is commonly used in Hungarian cuisine, in meat soups, főzelékek, sauces, stuffings and dishes made from eggs, fish and potatoes. It is grown in many gardens.
While most petrezselyem sold and consumed in Hungary is similar to flat-leaf “Italian” parsley, the leaves of the petrezselyemgyökér – or “parsley root” – are often found in markets marked simply as petrezselyem. This second form of parsley – sometimes called “Hamburg parsley” or “parsnip-rooted parsley” – is often quite bitter, and the fact that it is not sold as a distinct variety is a common source of confusion and annoyance for foreigners shopping in Hungary. Meanwhile, in markets petrezselyem is sometimes also just called zöldség, the word in this case meaning “greens” rather than “vegetables.” More rarely, one can also find “curly” parsley in grocery stores and public markets.
For related information, see fűszer (spices) and fűszernövény (herbs).
