Sweet Herbs and Small Salads 



189 



Fig. 502. Curled Chervil (Anthriseus Lerejottum) 



Blanching takes place in autumn. The stems are carefully gathered 

 together by winding string round them. Straw bands are then tied round 

 them to exclude the light, or soil may be banked up round them as for 

 Celery. To blanch the stems thoroughly it is necessary to exclude the 

 light from them for at least three weeks. They are then cut just below 



the surface of the ground, the 

 withered leaves are detached, and 

 the roots are trimmed up neatly. 

 Chervil (Antfiriscus Cere- 

 folium). This South European 

 annual is grown for its finely- 

 divided leaves, which are used for 

 flavouring soups, and for salads. 

 The "curled" variety (fig. 502) 

 has smaller foliage than the 

 " plain" or common kind. Seeds 

 are sown at intervals of a month 

 or so from February to October, 

 in shallow drills about 8 in. 

 apart, and cutting may commence six or eight weeks after sowing. Cool, 

 partially shaded places are best for the summer sowings, and warm spots 

 for the winter crops. 



The "Bulbous-rooted Chervil" (Chcerophyllum bulbosum) is a hairy 

 biennial with stump}' carrot-like roots (fig. 503) and finely -divided leaves 

 with violet stalks. The roots when boiled are very floury and have an 



aromatic flavour. The seeds should 

 be sown in rich soil in early 

 autumn, not later than mid- 

 October, and the roots will be 

 ready for lifting the following 

 July or August. Seeds may be 

 also sown in spring, but as they 

 have low vitality, they should be 

 preserved between layers of sand 

 or dryish soil during the winter 

 months. 



Chicory. Of late years the 

 Chicory (C ichor ium Inti/bus) has 



. . 



become fairly well known, chiefly 



Fig. 503. BuiDous-rooted Chervil (Chcerophyllum 



in the form of its blanched leaves, 



which when forced in warm dark places are known as Borbe de Capucin. 

 There are several varieties, one of the best being the large -rooted or 

 Brussels Chicory, the forced roots of which produce what is known as 

 "Witloof" or "White-leaf" (fig. 504). To obtain good roots the seeds should 

 be sown in nicely prepared soil in April or May, in shallow drills about 

 1 ft. apart. The seedlings should be thinned out about 1 ft. apart, and 



