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Common Name: Turnip-Rooted Chervil
Chaerophyllum bulbosum is a Biennial up to 1.20 metres tall.
It is harvested from the wild for local use as a food.
One report suggests that the leaves and roots are poisonous[
]. The same report says that this plant is cultivated for its edible root! The root is unlikely to be poisonous[
Europe to W. Asia.
Fallow fields and water meadows from 1000 - 2100 metres in Turkey[
An easily grown plant, succeeding in almost any soil[
], though it prefers a moist soil[
]. Tolerates a pH in the range 4.6 to 7.
The turnip-rooted chervil is occasionally cultivated for its edible root[
], there is at least one named variety[
]. The sub-species C. bulbosum prescottii (synonym C. prescottii) is used in Russia[
]. The root of this sub-species contains about 17% starch[
Root - raw or cooked[
]. The raw root is rather tough, but has a nice, aromatic, starchy flavour[
]. When cooked it becomes floury and sweet[
] with a peculiar flavour that is excellent and unlike any other vegetable[
]. Peeling the roots ruins the flavour[
]. The root is about the size of a small carrot[
]. It can be harvested when the foliage dies down, usually in July/August from an autumn sowing, and stored like potatoes for later use[
]. It is best harvested as required[
]. The roots contain about 20% starch and 4% protein[
Young stems - raw or cooked[
]. Some caution is advised, see notes at the top of the sheet.
Seed - best sown in the autumn in situ[
]. The seed has a very short viability[
] or, according to another report, the seed becomes dormant if allowed to dry out and will not germinate for a year[
]. If stored for a spring sowing it should be kept in damp sand in a cold but frost-free place and then sown in situ in early spring[
]. Another alternative is to sow the seed in the autumn in a seed tray in a cold frame and then to sow the seed, soil and all, in early mid spring in situ[