Root chervil is a so-called "Forgotten vegetable". This plant is native to central and eastern Europe. This umbelliferous plant has slightly poisonous leaves that are somewhat similar to those of chervil. This is probably where its name comes from. In fact, this plant is cultivated for the thickenings on its rhizome. These tubers are edible after being boiled or stewed. The shape of the tubers can vary from round to elongated and the size is also variable from 5 - 10 cm. The taste of the boiled or baked tubers is slightly sweet and similar to the taste of chestnuts. This plant is also loved by bees. Hardy biennial. Height: 100 - 200 cm.
Note: only the tubers are edible.
Outdoor sowing: September - December
Germination: 180 days
Germinationtemp.: 5 - 10 °C
Sowing depth: ½ - 1 cm
Planting distance: 25 - 30 cm
Plant position: sunny - half shade
Flowering period: June - August
Harvesting period: July - December (the year after sowing)
Sow outdoors from September - December. This is the easieste method, because root chervil is a cold germinator. This is because the plant will naturally get a cold period and germinate in spring. Sow the seeds in a sunny to semi-shaded spot with well-loosened soil. Make sure the soil retains moisture well, but has good drainage in case of heavy rainfall. Once the seedlings are large enough to handle, thin them out at 25 - 30 cm. Keep well weeded and moist.
The tubers can be harvested as soon as the foliage of the plant begins to turn in colour. After harvesting, allow these tubers to season in a cool place in moist sand for 6 - 8 weeks. The tubers can also be left in the ground a little longer (until December) and then harvested and prepared fresh.
