Turnip-rooted chervil

Chaerophyllum bulbosum

root

A small root with white, floury flesh from a European and Asian umbellifer; raw, it is a little sharp like radish; cooked, it recalls potato and chestnut.

Origin

Europe

Season (United States)

September to December

Preparation

It is eaten with its thin skin, just scrubbed; it only turns sweet after a few weeks in the cold after harvest.

Molecules

In small amounts, not counted Falcarinol

Did you know?

Its sweet taste only develops after about two months in cold storage; and its seeds need winter cold to germinate in spring.