CHERVIL. 73 



advance in growth, observe the progress of the 

 roots ; and if they have acquired a tolerable size, 

 draw some earth up on each side of the row, three 

 or four inches high, which will render them white 

 and tender, and particularly so when it happens to 

 be a moist season. In about six weeks after being 

 earthed up, they will be in good order for use, and 

 will continue so until the inside is observed to get 

 hollow or unsound. 



15. CHERVIL. CHJEROPHYLLUM. 



The botanic name of this plant is derived from 

 its warm, mild, aromatic qualities. It is a native of 

 the Levant and various parts of Europe, and is 

 sometimes found in its native state in this country. 

 The chervil when young somewhat resembles pars- 

 ley ; but as it runs to seed, it bears more the appear- 

 ance of hemlock. 



The tender leaves are used in soups and salads. 

 It is much cultivated by the French and Dutch, 

 who are so fond of it, that hardly a soup or salad is 

 made without chervil forming part of the composi- 

 tion ; and it is often found by many to be a more 

 agreeable and mild addition to seasonings than the 

 parsley, so universally used by the English cooks. 

 Old master Gerard, who has been styled " the 

 prince of herbalists," says in his Herbal (written 

 200 years ago), that chervil should be eaten with oil 

 and vinegar, being first boiled, which is very good 

 for old people that are dull and without courage : it 

 rejoiceth and comforteth the heart, and increaseth 

 their strength. Gerard's garden was in that part of 



