Chaerophyllum bulbosum

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Chaerophyllum bulbosum
Chaerophyllum bulbosum - Köhler–s Medizinal-Pflanzen-177.jpg
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Apiales
Family: Apiaceae
Genus: Chaerophyllum
Species: C. bulbosum
Binomial name
Chaerophyllum bulbosum
  • Chaerophyllum caucasicum (Fisch. & Hoffm.) Schischk.
  • Chaerophyllum laevigatum Vis.
  • Chaerophyllum neglectum N.W.Zinger
  • Chaerophyllum rapaceum Alef.
  • Chaerophyllum verticillatum Pers.

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 in cold temperatures, during which time the sugar content increases via hydrolysis of starch by amylases.[2]

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


  1. ^ The Plant List: A Working List of All Plant Species, retrieved 22 December 2015 
  2. ^ Geoffriau, E.; A. Suel, M. Briard; J.Y. Péron, O.J. Ayala Garay (2005), "Evolution of amylase activity in tuberous-rooted chervil (Chaerophyllum bulbosum L.) roots during storage at various temperatures", Acta Horticulturae, 682: 1153–1158, doi:10.17660/ActaHortic.2005.682.152 

External links[edit]