Tuberous-rooted chervil
2020
Briard, Mathilde | Le Clerc, Valérie | Huet, Sébastien | Granger, Jacky | Geoffriau, Emmanuel, E. | Institut de Recherche en Horticulture et Semences (IRHS) ; Université d'Angers (UA)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-INSTITUT AGRO Agrocampus Ouest ; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
International audience
Show more [+] Less [-]English. Tuberous-rooted chervil, Chaerophyllum bulbosum, has been collected in the wild and used as a food since antiquity. The crop was first described in Austria in 1601. After realizing success as a crop during the 19th and beginning of the 20th centuries, particularly in France and Germany, it was forgotten by growers until the beginning of the last decade. This chapter discusses the importance, growing areas, plant development, cropping system (including soil preparation, sowing, irrigation and fertilizer (N, P and K) requirements, pest and disease management, and harvesting), postharvest storage and product quality of tuberous-rooted chervil.
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