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Chaerophyllum bulbosum is a species of flowering plant in the carrot family known by several common names, including turnip-rooted chervil, tuberous-rooted chervil, bulbous chervil, and parsnip chervil. It is native to Europe and Western Asia. It was a popular vegetable in the 19th century. Now virtually forgotten in Britain and the United States, root chervil is still used in French cuisine, in soups or stews.
This is a tall annual herb with fringelike divided leaves and large umbels of white flowers. The plant is cultivated on a small scale in parts of Europe for the edible root, which looks like a dark gray carrot with yellowish-white flesh. After harvest it is stored for a few months, during which time the sugar content increases via hydrolysis of starch by amylases.
Storage also allows the development of the root's flavor, which is reminiscent of chestnut. The root is prepared by boiling.
- Geoffriau, E., et al. (2005). Evolution of amylase activity in tuberous-rooted chervil (Chaerophyllum bulbosum L.) roots during storage at various temperatures. Acta Horticulturae 3 682.