Turnip Rooted Chervil
Chaerophyllum bulbosum
Turnip rooted chervil is an unusual vegetable, although slow to germinate, it is easy to grow. The biennial is grown for its roots. The raw root is rather tough, but has a nice, aromatic, starchy flavor. When cooked it becomes floury and sweet with a peculiar flavor that is excellent and unlike any other vegetable. Peeling the roots ruins the flavor. 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

This is not a common crop and finding seeds commercially available is difficult.

Ideal Site- Turnip rooted chervil needs a site, open location with fertile soil. Prior to planting apply medium fertility soil improver or grow on land with compost for a previous crop. The ideal soil pH is 6.5-7.5.
Cultivation - Sow outside, as it needs a period of cold temperatures for germination. Sow in late summer or early autumn, covering seed lightly. Seeds will not germinate until spring.

Growing in Rows- 6-8in x 12in (15-20cm x 30cm).; Block Planting: 8in (20cm)

Plant Care- Once germinated plants have a relatively short grow season, do not let them suffer growth checks. Water regularly in dry weather, and keep weed-free.

Problems- Usually turnip rooted chervil is trouble free.

Harvesting- When leaves die back after mid summer, roots are nearly mature. Start to use when leaves are quite withered , twisting remaining leaves. Roots are said to improve in quality if left in the ground for a few weeks. Dig as required on light well-drained soils. Otherwise lift and store in damp leaf mold or sand. Eat roots boiled.

Nutrients- Turnip rooted chervil contains 40% starch and about 4% protein. This is not a overly nutritious vegetable.

 



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