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Tuberous Chervil
Shape and external appearance
Forms small swollen cones.
Properties
Caliber
From 4 to 6 cm in length.
Scientific and botanical name
Chaerophyllum bulbosum (family Apiaceae) Other names: Bulbous chervil, bulbous chervil, bulbous cherophyllum, sand truffle.
Coloring
Exterior color gray-brown, flesh whitish to pale yellow.
Origin & Culture
The culture of chervil is very delicate. Sowing is done at the beginning of March, weeding and harvesting are then done by hand. After harvesting in July, the chervil is stored in the cold for two months before being marketed. This cold period is necessary for the development of the sweet taste which characterizes it.
Smell
Preparation advice
Can be eaten cooked: in the oven, in the frying pan or fried after peeling, or in water. Excellent partner of all game and white meats. To be tested raw, without the skin.
Texture
Home preservation
Store in a temperate place or in the bottom of the refrigerator.
Flavor
Chervil tuberous combines the taste of chestnut with the flavor of potato
The seasonality of the product
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F
M
A
M
J
J
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Juillet (7)
Août (8)
Septembre (9)
Octobre (10)
Novembre (11)
Décembre (12)
Our recipes based on this product
Packaging available for this product
Colis carton, Colis bois, Barquette
The seasonality of the product
J
F
M
A
M
J
J
A
S
O
N
D
Juillet (7)
Août (8)
Septembre (9)
Octobre (10)
Novembre (11)
Décembre (12)
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Laurent, Ronan and Frédéric Méar
Producers for La Légumière
Laurent, Ronan and Frédéric Méar have been producing vegetables for La Légumière for many years. The cultivation of Breton vegetables no longer holds any secrets for these three brothers.
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