Vegetables
Radice di prezzemolo
In short: Radice di prezzemolo is in season in Switzerland from September to December, peaking in October and November.
Peak: October and November
Available: from September to December
Frequently asked questions
When is Radice di prezzemolo in season in Switzerland?
Peak season is October and November. In Switzerland it is available from September to December.
Seasonal recipes
- Parsley root soup with crisp black lentils
- Wholegrain Ticino rice with braised pork
- Lamb dumplings in broth with savoy cabbage
- Red Ticino polenta with lamb ragù and parsley root
- Parsley root risotto with char
- Pasta and green lentils with parsley root
- Polenta with Emmentaler cream and parsley root
- Warm barley salad with char and parsley root
- Soft polenta with red lentil ragù
Updated on 25 October 2026