Turnip-Rooted Chervil
Other Names : Chaerophyllum bulbosum, Tuberous-Rooted Chervil, Bulbous Chervil, Parsnip Chervil, Cerfeuil tubéreux, Knolliger Kälberkropf, knolkervel
Chervil root is a member of the Umbelliferae family; one of the root vegetables known as ‘umbellifers,’ which includes parsley root, carrots and celeriac among others. 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.
Special Precautions of Turnip-Rooted Chervil
The leaves are toxic : Unlike Garden Chervil leaves (Anthriscus cerefolium), those of tuberous chervil are not consumed. Although the leaves of parsnip chervil also contain traces of the alkaloid chaerophyllin, there are no cases of poisoning known among humans since the substance is neutralized when cooked. There are even reports that the young leaves were used in soups in earlier times.
Health Benefits and Uses of Turnip-Rooted Chervil
Before explorers brought potato to Europe in the 16th century, Finnish farmers among others grew the bulbous chervil as a root vegetable because of its tuber which contains a lot of starch. The young shoots also make a good salad. Today the practical use of the species has almost been forgotten, and the bulbous chervil with is mild taste of sweet chestnuts has become a rare delicacy.
- These tubers contain a lot of starch and hardly any fat, high quality amino acids, carbohydrates and valuable minerals like potassium and magnesium.
- source of Vitamin B and C.
