Organic tuberous chervil - 'Ferme de Sainte Marthe'

Tuberous chervil is a 30 cm tall biennial vegetable. It is grown for its swollen, conical roots, which resemble a short, greyish carrot. Its flesh is white, slightly mealy and sweet, with a taste reminiscent of hazelnuts. It is used cooked in juice, stewed or raw like radishes. Sow in November and harvest 6 months later.

The cultivation of tuberous chervil dates back to antiquity in Eastern Europe. It was introduced to France in the middle of the 19th century. It is prepared in the same way as potatoes and has diuretic and nutritional properties. It contains vitamins A, B and C and mineral salts.

Tuberous chervil requires a well-rotted manure (3 kg/m²) in early spring.

Harvesting: Harvest in July. Pull them up and leave them to dry on the ground after cutting off the leaves.

Storage: Store in a dry cellar away from light.

Gardener's tip: Tuberous chervil will be more fragrant if eaten a few months after harvesting (in November).