Chervis

The chervis is a long-lived Plante herbaceous of the family of the Apiacée S, formerly cultivated like Légume for its edible roots.

Scientific name: Sium sisarum L., family of the Apiacée S (Ombellifère S).

Common nouns: chervis, berle of the shepherds, chirouis, girole. of: Zuckerwurzel, in: skirret, be: escaravía, it: sisaro .

Description

It is a long-lived herbaceous plant, very rustic, with stems oarswomen, grooved, drawn up, which can reach 1,5 m in height.

The tuberoses roots in spindle, fasciculées, are reinflated, fleshy, of color white grisâtre outside. They have the white flesh and often the fibrous heart.

The sheets are pennatiséquées with toothed leaflets, dark green, brilliant. They point out those of parsnip.

The flowers, white, are gathered in Ombelle S.

Distribution

This species is originating in Occidental Asia and central (Iran, Iraq, Turkey, Arménie, Azerbaïdjan, Daguestan, Kazakhstan, Kyrgyzstan, Tadjikistan, Turkménistan) and in Eastern Europe (Moldavie, Russia, Ukraine, Bulgaria, Romania, Hungary).

According to certain authors, this vegetable would have been introduced in France towards XVe century from Germany and Russia.

Culture

Require a fresh, deep ground and loosened well. Multiplication by sowing preferably with the autumn (September-October), or by division of old stocks in spring (March-April).

Harvest intervenes from 6 to 7 months after the plantation, as from October, and can be spread out during the winter, according to the needs, until March.

Use

The roots, whose sweetened taste and slightly farinaceous food point out that of the Panais, are consumed cooked, adapted to the manner of the Salsifis or the Scorsonère S.

The starts-up, étiolées with the manner of the wild chicories, eat themselves raw out of salad.

This vegetable is perhaps that quoted under the name of silum in the Capitulaire De Villis with the Middle Ages and which were with the honor until the XVIIe century, is obsolete today.

References

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