140 VEGECULTURE 



ready for cutting about six or eight weeks after seed-sowing. 

 The latter operation may be performed almost at any time 

 of the year during fair weather, in an open situation, except in 

 the hottest parts of the summer, when a somewhat shaded 

 position will be found more convenient. The plants are of 

 annual duration only, and require yearly renewal by seed- 

 sowing. Of course, it is useless to attempt to place Chervil 

 on a level with Parsley, although, for garnishing purposes, and 

 where, lightness is necessary, it becomes an excellent substitute 

 for that somewhat heavier decoration. Mixed with salad 

 ingredients judiciously the leaves impart a unique flavour 

 by their aromatic properties ; and they can be used to flavour 

 other dishes also. This sums up its chief attributes. A few 

 seeds should certainly be sown annually in every garden. 



But there is a variety of Chervil (Chcerophyllum bulbosum) 

 which has resolved itself into a really useful vegetable, by the 

 thickening of its roots, after the manner of a short Carrot. 

 The flesh of these roots is sweet, floury, and aromatic, and they 

 possess excellent keeping qualities. That sounds well, but the 

 roots taste even better. In appearance, Turnip-rooted Chervil 

 looks like a yellowish Shorthorn Carrot. But its culture is 

 peculiar. Seeds may be sown in the autumn, as soon as they 

 are ripe, but they do not germinate until the following spring ! 

 The soil must be well-worked and manured, and thoroughly 

 drained, and pressed well upon the seeds, which are only 

 slightly covered. Sowing may be deferred till the spring, if 

 desired, but the seeds, in such case, are recommended to be kept 

 in sand, otherwise they take a whole year to germinate ! At 

 any rate, the seeds undoubtedly lose their vitality very rapidly, 

 and are best sown when fresh. 



When up, the seedlings only require weeding, watering, and 

 thinning. In July, the leaves begin to wither a sign of the 

 maturing of the roots, which are ready for use when the foliage 

 is quite dead. The roots, however, are frost-proof, and may be 

 left in the ground till required ; in fact, the flavour and con- 

 sistency is much improved by the delayed harvesting. They 

 are boiled after the manner of Parsnips. 



The Prescott variety, from Siberia, is a useful sort, with larger 

 but coarser roots ; but it is very prone to run to seed, and must 

 be sown no earlier than end of July. 



Turnip-rooted Chervil, together with Turnip-rooted Parsley, 

 form a couple of excellent vegetables, possessing the aromatic 

 flavourings of their respective parent plants ; and they will 



