Chervil

A term applied to two umbelliferous plants which produce edible parts, neither of which is well known in America. The name is sometimes applied, also, to the sweet cicely. Salad Chervil or Leaf Chervil is Scandia: cere/olium, Linn., a native of S. Eu. It is annual. The neat and aromatic lvs. are used like parsley, which they much resemble. The lvs. are decompound, with oval cut leaf lets; and there are varieties with much cut and curled foliage. The cultivation of Salad Chervil presents no dimculties. Leaves are ready to use in 6 to 10 weeks from seed sowing, and any good garden soil is congenial. It thrives best in the cooler and moister part of the year. Tuberous or Turnip-rooted Chervil is Ohwrophyllum bulbosum, Linn., of S. Eu. It is biennial or plur-annual, like the radish and carrot. The roots are like small carrots in shape (4-5 in. long , but are gray or blackish, and the flesh is of different avor. The roots are eaten as carrots are, either boiled or in stews. The one difli culty in the growing of Tuberous Chervil is the fact that the seeds germinate very tardily, or even not at all, if kept dry over winter. It is customary, therefore, to sow them in the fall, although they do not germinate until spring. If they are to be reserved for spring growing, the should be stratifled (see Seedage) or kept in sand. In our or five months after germination, the roots are fit to use, although they improve in quality by being left in the ground.