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The tuberous chervil is a delicious root vegetable with a subtle taste with notes of chestnut
In summary, what you need to know:
Last name : chaerophyllum bulbosum
Family : Apiaceae
Type : Root vegetable, biennial
Height : 30 to 40 cm
Exposure : Sunny
Ground : Rich and fresh, well drained
Harvest : Summer
Besides the interest of its flesh in cooking, it is a relatively easy vegetable to grow and maintain.
Seedling of tuberous chervil
Before starting to sow your tuberous chervil, make sure the seeds are fresh. It is essential to have seeds of great freshness, at the risk of never seeing them emerge.
Period to sow the tuberous chervil:
Sowing of tuberous chervil takes place in the fall, not before November and can extend until December.
- Loosen the soil on 20 cm and, ideally, add dehydrated manure or compost a few days before
- Dig the lines approximately every 30 centimeters.
- Sow a seed every 2-3 centimeters.
- Lightly cover the seeds with light soil (possibly mixed with potting soil)
- Sprinkle in fine rain.
For a sowing in spring, stratify the seeds in a pot, in a mixture of potting soil and sand and store it in the refrigerator for about 15 days.
This period allows the seeds to germinate. Then sow.
Emergence of tuberous chervil:
Chervil needs a long period of dormancy, in the cool of winter, before it begins to emerge.
The emergence therefore takes place the following spring.
- From spring, water regularly but without excess as soon as the soil is dry.
- Thin out to about 10 cm, keeping only the most vigorous plants.
Association of tuberous chervil:
The tuberous chervilLOVE particularly the presence ofgarlic, of the chive, of the'onion, of parsley, leeks.
Caring for tuberous chervil
The tuberous chervil claims low maintenance, the only essential actions are the same as those specific to all crops, such as regular weeding.
On the watering side, it isuseful to water from spring if natural precipitation were to fail.
- Weed and hoe the soil regularly and water in the event of hot weather or prolonged drought.
- Water regularly, especially in hot weather, as the water needs are great.
Diseases and parasites of tuberous chervil:
Chervil is quite hardy, but it is sometimes prone to attack by spider mites and aphids.
- Here's how to fight red spiders
- here's how fight against aphids.
Root chervil can also be affected by the carrot maggot, but it is rarely fatal. The best way to avoid it is to combine it with other repellent plants.
Harvest of tuberous chervil
The harvest of chervil takes place in the summer, in general from June and until August.
If you have opted for a spring sowing, the harvest will take place in the fall.
When to harvest chervil?
- Wait for the leaves to turn yellow and start to fall to the ground.
- Once the foliage is gone, pull out the roots and let them dry directly on the ground.
- The consumption of tuberous chervil does not take place for several weeks.
Storing tuberous chervil
Once completely dry, the tuberous chervil can be freed from the leaves that grow at the crown.
- Lightly brush the tuberous chervil to remove excess soil.
- Store the tuberous chervil in crates with a little sand.
- Let the tuberous chervil ripen 1 to 2 months before consuming it.
Purchased from the greengrocer or the supermarket, the chervil can be kept in the vegetable drawer of the refrigerator for several days.
Tuberous chervil in the kitchen
Be careful, the leaves of the tuberous chervil are not edible and are even poisonous..
The tuberous chervil has no connection with the aromatic plant of the same name, the chervil.
In tuberous chervil, we appreciate its flesh for its slightly sweet, nutty scent.
There are many different ways you can cook chervil, much like potatoes. It is eaten cooked, as well as an accompaniment to meat and fish, as a soup or mash.
For warmer climates, don't hesitate to mulch the soil in the spring to maintain moisture and freshness in the soil.