BIO Skirret - Sium sisarum

The Chervis is a perennial herbaceous vegetable plant that grows up to 150 cm (59in) tall. It is cultivated for its swollen and fleshy tuberous roots, which have a whitish-grey colour and a taste similar to parsnips. The young shoots are edible and can be used in mixed salads. Sowing period is from September to November for a harvest 6 months later.

Chervis is native to Eastern Europe, Central Asia, and Western Asia. This vegetable was introduced to France around the 15th century from Germany and Russia. It was served at the tables of kings. The cooked roots can be consumed in the same way as salsify: in salads, with butter, fried with sugar and orange juice, and accompanied by a Béarnaise sauce. Chervis has no known properties.

Chervis requires a deep and moist soil with an annual compost application (3kg/m²) at the end of winter.

Harvest: The roots are harvested as needed from mid-October to the end of March.

Storage: Once harvested, the roots can be stored for a few days in a cool place.

Gardener's tip: To facilitate harvesting during freezing temperatures, cover the ground with dry leaves or straw.