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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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
Plant type : Biennial grown as an annual
Habit : Erect, tap root
Height : 1.5 to 2 m
Width : 20 cm
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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Beautiful golden-orange skin with yellow striped flesh. Doesn't bleed and will not stain your fingers. Delicious sweet taste, raw or cooked, as you like it. Keeps its colour when cooked. All parts are edible, the buttery green leaves and yellow stems are almost as good as the gold root.
Very easy to grow, only requires love.
Pkt : 60 seeds.
KEEP REFRIGERATED AS SOON AS RECEIVED AND UNTIL PLANTING TIME!
Also known as potato bean, hopniss, Indian potato, hodoimo, America-hodoimo, cinnamon vine, American groundnut, or groundnut. Quebec-native climbing plant. It belongs to the legume family Fabaceae. Grows well on river banks and shores, but also in the garden. Its flowers have a strong perfume, reminiscent of glycine. It is sometimes referred to as 'glycine tubéreuse' (tuberous glycine). The bean part of some of its common names refers to the edible beans produced from its flowers, when climate allows. Its tubers, also edible, are interconnected by a liana-root giving it a rosary-like appearance. The apios was widely eaten by First Nations. Nowadays, it is still common to see it growing where their settlements once were. Highly nutritional, it contains up to 18% proteins, 3x that of potatoes. It can be eaten boiled or fried. However, make sure to peel it thoroughly as the skin contains latex. Please note, although very rare, that some people might feel unwell from Apios americana consumption.
Package: 8 small tubers. Germination rate: 100%
Developped in 1912 at MacDonald College, it remains the most common variety grown in Quebec fields today. Originally used to feed livestock, humans quickly discovered its pleasant taste. Enjoys cold climate and can resist low temperatures. Fall crops taste sweeter after frost.
Heirloom variety.Package: 250 seeds
On the outside, with its pale white skin, this ball-shaped radish looks boring. But inside awaits a splash of pink-colored flesh, truly like a watermelon.
Crisp and sweet taste, milder than many radishes. It is better to peel the hard skin. Ideal for carpaccio, can be eaten raw, roasted or stewed. Great if you wish to cause a sensation or want the children to discover radishes !
This Chinese heirloom is of the daikon type.
Pkt : +150 seeds.