Bunium chabertii

(Batt.) Batt. & Trab.

ApiaceaeRootsPotential hazards — see below

Bunium chabertii

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Paris, Museum National d'Histoire Naturelle, KA

Bunium chabertii

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Montpellier, MPU, UM 2, CL & MD

Bunium chabertii

gbif · cc-by
GBIF

What to Eat

Edible parts: Root, Tuber

Tubers are roasted or boiled and eaten, and must be well cooked preferably on coals or in ashes.

Known Hazards

Where to Find It

It is a Mediterranean climate plant.

Africa, Algeria, Mediterranean, North Africa, Tunisia,

Countries: Albania, Angola, Bosnia & Herzegovina, Burkina Faso, Burundi, Benin, Botswana, Congo (DRC), Central African Republic, Congo (Republic), Cote d'Ivoire, Cameroon, Cape Verde, Cyprus, Djibouti, Algeria, Egypt, Eritrea, Spain, Ethiopia, France, Gabon, Ghana, Gambia, Guinea, Equatorial Guinea, Greece, Guinea-Bissau, Croatia, Israel, Italy, Kenya, Comoros, Lebanon, Liberia, Lesotho, Libya, Morocco, Monaco, Montenegro, Madagascar, Mali, Mauritania, Malta, Mauritius, Malawi, Mozambique, Namibia, Niger, Nigeria, Rwanda, Seychelles, Sudan, Slovenia, Sierra Leone, Senegal, Somalia, South Sudan, Sao Tome & Principe, Syria, Eswatini, Chad, Togo, Tunisia, Turkey, Tanzania, Uganda, South Africa, Zambia, Zimbabwe

How to Identify

A Mediterranean climate herb of the Apiaceae family with edible tubers.

Notes

There are 45-50 Bunium species.

Names & Synonyms

Carum chabertii Batt.

References (2)

BOUQUET, 1939,
Lim, T. K., 2015, Edible Medicinal and Non Medicinal Plants. Volume 9, Modified Stems, Roots, Bulbs. Springer p 18

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