Turnip-rooted chervil is a lesser known type of vegetable from the carrot family (apiaceae). France in particular, turnip-rooted chervil is considered a great delicacy by some gourmets. The roots vary in shape from round to conical, are brownish to yellow-brown and reach a length of up to 8 cm.
Turnip-rooted chervil – Fresh from Pfalzmarkt
Cultivation & harvest
Chervils prefer a freshly moist site and sandy, well-drained soil with constant moisture. Furthermore, turnip-rooted chervil belong to the frost germinators, so sowing them is done in the fall
Turnip-rooted chervil can be eaten raw in a salad or it can be peeled and boiled Boiled turnip-rooted chervil is similar in consistency to a floury potato. The vegetable has a slightly sweet flavour reminiscent of chestnuts. It is also slightly savoury, like parsnip or celery.
With increasing storage, the taste quality of the chervil can be increased. For this reason, it is recommended to store the turnip-rooted chervils in a box with damp sand in a cool cellar for 6 – 8 weeks after harvesting.