CHERVIL 



Common, or Plain, CherviL 



be 6ut in from six weeks to two months after sowing. The leaves 

 are aromatic, and are used for seasoning and in salads. It is in 

 much demand in Englislji 

 gardens. 



Common, or Plain- 

 leaved, Chervil. Leaves 

 slight, very much divided, 

 and light green ; stems 

 slender, slightly swollen 

 below the joints, chan- 

 nelled, and smooth; 

 flowers in thin umbels 

 produced in tiers on all 

 the upper half of the 

 stem. This is one of the 

 most widely distributed 

 and best known of all 

 kitchen-garden plants. It 

 is seldom used by itself, 

 but, from its fine, strong, 

 aromatic flavour, forms an 

 almost indispensable ac- 

 companiment to a great 

 number of dishes. It constitutes the basis of the mixture known 

 by the French name of fines herbes. It can be grown in almost 

 any climate, but where the heat is great, it should have a shaded 

 position. 



Curled Chervil. A variety of the preceding kind, with crisped 



or curled leaves. It has 

 exactly the same per- 

 fume and flavour as the 

 Common, or Plain-leaved, 

 Chervil, and is better for 

 garnishing dishes. It 

 should always be grown 

 in preference to the 

 Common kind, as it has 

 all its advantages, viz. it 

 is easily cultivated, early, 

 Br of vigorous growth, pro- 

 ductive, and, as we have 

 just mentioned, it is 

 Curled Chervil handsomer and more 



ornamental. Its chief 



merit, however, is that it cannot be confounded with any other 

 plant ; for although the least practised eye may be able to 



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