Root Chervil is an umbelliferous plant and develops into a 2m high, pleasantly smelling plant over the years. It's a very old crop that has mainly been cultivated for its starchy roots. The young leaves are also very tasty as an addition to a salad. Root chervil (Chaerophyllum Bulbosum) is real slow food: It surely takes a minimum of ten months from the sowing to the finished dish and there are some hurdles to overcome. However, gourmets agree on the fact that the effort pays off. Root chervil is also known as bulbous chervil, parsnip chervil, tuberous-rooted chervil, turnip-root chervil, and turnip-rooted chervil. The edible tubers are white on the inside and ocher on the outside and reach a length of about 5-8 cm and a thickness of 3-4 cm. They are eaten raw or cooked and have a very subtle taste of potatoes and chestnuts with the slightly pungent taste of celery and parsnip. Growing this delicacy is not easy. Root chervil needs frost to germinate and should be sown in the autumn of the previous year.
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