Turnip-rooted Chervil (Tuberous Chervil)

Bulbous Chervil: The Gourmet's Forgotten Vegetable.
Chaerophyllum bulbosum.
Also known as Turnip-rooted Chervil or Tuberous Chervil. An edible biennial plant of the Apiaceae family (Umbelliferae), once a staple of aristocratic cuisine, now making a comeback.

BOTANICAL PORTRAIT.
A tall plant (50-180 cm) resembling wild parsley or hemlock (be careful with identification in the wild!).
* Stem: Hollow, branched, with purple spots/mottling at the base and swollen nodes at the top.
* Leaves: Fern-like, grey-green, finely divided (tripinnate), hairy on the underside.
* Root: The prized part. Short, conical, greyish outside and creamy-white inside, resembling a small parsnip or stubby carrot.

HISTORY & NAME.
The Greek name comes from chaero (to rejoice) and phyllon (leaf), referring to the pleasant aroma of the foliage. Cultivated since ancient times, it was very popular in 19th-century Europe. The aroma of the greens is debated: some describe it as citrusy, others compare it to anise and parsley.

CULTIVATION: Shade-tolerant and Easy.
Bulbous chervil is undemanding and thrives in partial shade, making it perfect for planting between fruit trees or along garden borders.
Sowing:
* Autumn sowing (Recommended): Seeds lose viability quickly and need cold stratification. Sow freshly harvested seeds before winter (1.5 cm deep).
* Spring sowing: Only possible with stratified seeds, from April to June.
Care: Thin seedlings to 10 cm apart. Water during drought. Watch out for carrot fly.
Harvest: Dig up the roots in late autumn (after the foliage dies back). Store in sand in a cool cellar, like carrots. The flavor improves after a few weeks of storage.

CULINARY USE: A Taste of Chestnuts.
1. Roots: A true delicacy! The flavor is unique — sweet, floury, reminiscent of roasted chestnuts and celeriac. They can be boiled, fried in butter (classic preparation), roasted, or mashed with potatoes.
2. Greens: Used fresh in salads or as a garnish. Cooking destroys their delicate flavor.

HEALTH BENEFITS.
Low in calories (20 kcal) but rich in nutrients.
* Medicinal: Used in folk medicine as a diuretic and tonic. Helps with high blood pressure and liver conditions.
* Respiratory: High Vitamin C content makes it a good expectorant for coughs and colds.
* External: Mashed leaves are applied to bruises and skin inflammations.