Chaerophyllum bulbosum

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Chaerophyllum bulbosum
Chaerophyllum bulbosum - Köhler–s Medizinal-Pflanzen-177.jpg
Scientific classification e
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Apiales
Family: Apiaceae
Genus: Chaerophyllum
Species: C. bulbosum
Binomial name
Chaerophyllum bulbosum
L.
Synonyms[1]
  • 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.[2] 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.[3]

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

References[edit]

  1. ^ The Plant List: A Working List of All Plant Species, retrieved 22 December 2015 
  2. ^ John H. Wiersema; Blanca León. World Economic Plants: A Standard Reference (2nd ed.). CRC Press. p. 834. 
  3. ^ 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 

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