Chaerophyllum prescottii

'Prescott's Turnip-root Chervil'

USES:

The root 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. The raw root is rather tough, but has a nice, aromatic, starchy flavour. When cooked it becomes floury and sweet with a peculiar flavour that is excellent and unlike any other vegetable. Peeling the roots ruins the flavour. It can be harvested when the foliage dies down, usually in July/August from an autumn sowing, and stored like potatoes for later use, but is best harvested as required.

GROWING INFORMATION:

Seeds are best sown in the autumn in situ. The seed can become dormant if allowed to dry out and may not germinate for another year, so don’t give up to soon. Ga3 [Gibberellic acid] may help. An easily grown plant, succeeding in almost any soil, though it prefers a moist soil.

 

HARVESTED: 2022*

 

APPROX. 30 SEEDS