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Chaerophyllum bulbosum

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Title: Chaerophyllum bulbosum  
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Chaerophyllum bulbosum

Chaerophyllum bulbosum
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Apiales
Family: Apiaceae
Genus: Chaerophyllum
Species: C. bulbosum
Binomial name
Chaerophyllum bulbosum
L.
Synonyms

Chaerophyllum prescottii

Chaerophyllum bulbosum is a species of flowering plant in the carrot family known by several common names, including turnip-rooted chervil, tuberous-rooted chervil, bulbous chervil, and parsnip chervil. It is native to Europe and Western Asia. It was a popular vegetable in the 19th century. Now virtually forgotten in Britain and the United States, root chervil is still used in French cuisine, in soups or stews.

This is a tall annual herb with fringelike divided leaves and large umbels of white flowers. The plant is cultivated on a small scale in parts of Europe for the edible root, which looks like a dark gray carrot with yellowish-white flesh. After harvest it is stored for a few months, during which time the sugar content increases via hydrolysis of starch by amylases.[1]

Storage also allows the development of the root's flavor, which is reminiscent of chestnut. The root is prepared by boiling.

References

  1. ^ Geoffriau, E., et al. (2005). Evolution of amylase activity in tuberous-rooted chervil (Chaerophyllum bulbosum L.) roots during storage at various temperatures. Acta Horticulturae 3 682.

External links

  • as a New CropC. bulbosum
  • Photo gallery


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