Product Description
Bulbous Chervil
3,78 $
Despite its name, the bulbous chervil should not be mixed with the common chervil (also known as French parsley or garden chervil). Only the root, which looks like a spinning top, is eaten; the leaves and the stem are toxic. This forgotten tuber has been grown in Central Europe since Antiquity. The flavour is sweet and delicate, reminiscent of potatoes and chestnut. It is usually cooked just like parsnip, as a side dish or as purée. However, overcooking it might render its flesh mealy.
Bulbous chervil can be harvested when the leaves start to turn yellow and touch the ground. It is advised to wait a few weeks after harvest before eating the tuber, to give the time to the flavour to reach its full potential.
The seeds are viable for about a year.
Package: About 150 seeds
Photo credit: https://www.fermedesaintemarthe.com/A-1380-cerfeuil-tubereux-ab.aspx
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BOTANICAL INFORMATION
Latin name : Chaerophyllum bulbosum
Common names : Turnip-rooted chervil, tuberous-rooted chervil, bulbous chervil, parsnip chervil
French : Cerfeuil Tubéreux, Cerfeuil bulbeux, Cerfeuil à bulbe, Chérophylle bulbeux
Family : Apiaceae
DESCRIPTIVE INFORMATION
Plant type : Biennial grown as an annual
Habit : Erect, tap root
Height : 1.5 to 2 m
Width : 20 cm
CULTURAL INFORMATION
Days to maturity : 180 days
Sowing : In the fall or in the spring, at the end of May (after cold stratification)
Depth : 0.5 cm
Germination : Long
Soil : Loose, well-drained, humus rich
Exposure : Sunny
Plant spacing : 30 cm
Row spacing : 30 cm
Watering : Regularly during germination, then only during dry periods
Care and other considerations : Cold stratification for at least 6 weeks prior to spring planting. The root is edible, but the foliage and the stem should not be eaten as they are toxic.
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