Chaerophyllum tuberosum — Edible Plant Database

What to Eat

Edible parts: Root

The root is edible when cooked.

Where to Find It

It is a temperate plant.

Asia, Himalayas,

Countries: United Arab Emirates, Afghanistan, Armenia, Azerbaijan, Bangladesh, Bahrain, Brunei, Bhutan, China, Georgia, Indonesia, Israel, India, Iraq, Iran, Jordan, Japan, Kyrgyzstan, Cambodia, North Korea, South Korea, Kuwait, Kazakhstan, Laos, Lebanon, Sri Lanka, Myanmar, Mongolia, Maldives, Malaysia, Nepal, Oman, Philippines, Pakistan, Qatar, Saudi Arabia, Singapore, Syria, Thailand, Tajikistan, Timor-Leste, Turkmenistan, Turkey, Taiwan, Uzbekistan, Vietnam, Yemen

How to Identify

A biennial with hermaphroditic, insect-pollinated, self-fertile flowers. Tolerates light sandy, medium loamy, and heavy clay soils with mildly acid to basic pH. Grows in semi-shade or full sun, preferring moist soil.

How to Grow

We have very little information on this species and do not know if it will be hardy in Britain, though judging by its native range it could succeed outdoors in many parts of this country. The following notes are based on the general needs of the genus. An easily grown plant, it succeeds in almost any soil, though it prefers a moist soil.

Propagation: The following notes are based on C. bulbosum and may not apply directly to this species. Seed is best sown in autumn directly in situ. Viability is very short, and according to some reports the seed becomes dormant if allowed to dry out, failing to germinate for up to a year. Seed saved for spring sowing should be kept in damp sand in a cold but frost-free place, then sown in situ in March. Alternatively, sow in autumn into a seed tray in a cold frame, then transfer the seed along with its soil and sow the whole lot in situ in early April.

Medicinal Uses

None known.

Other Uses