Bunium bulbocastaneum - One of our biggest sellers for many years, this unique and versatile plant deserves our attention. Centuries in cultivation and a main crop in Europe, it is now very hard to find. All parts are edible. First produces a thick crown of parsley flavoured greens followed by lots of small crunchy tubers that are eaten fresh or cooked like potatoes, but with no starch. The flowers and seeds are condiments, the leaves are eaten when young. The roots are added raw to salads or steamed like potatoes. The roots are harvested in the fall. If you leave a patch in the ground, the greens thrive thru the winter in Zone 8 with some mulch cover.
The seeds are small and naturally slow to germinate, it can take weeks. We have the best success starting indoors in small cells. Plant 1/4 inch deep then provide even moisture and warmth. Set out in the garden starting mid spring. For colder climates, plant in early spring as soon as the threat of frost is past, ¼ inch deep. Once planted, they are easy care.