8o CULINARY HERIIS 



chosen, otherwise any situation and soil are suitable. 

 The leaves, which are highly aromatic, are used, 

 especially in France and England, for seasoning 

 and for mixed salads. Chervil is rarely used alone, 

 but is the chief ingredient in what the French call 

 fines herbes, a mixture which finds its way into- a 

 host of culinary concoctions. The best variety is 

 the Curled, which, though it has the same flavor 

 as the plain, is a prettier garnish. 



Chives {Allium Schcenoprasum, Linn.), a bulbous, 

 onion-like perennial belonging to the Liliacese. 

 Naturally the plants form thick tufts of abundant, 

 hollow, grasslike leaves from their little oval bulbs 

 and mat of fibrous roots. The short flower stems 

 bear terminal clusters of generally sterile flowers. 

 Hence the plants are propagated by planting the 

 individual bulbs or by division of clumps in early 

 spring. Frequently chives are planted in flower 

 borders as an edging, for which purpose the compact 

 growth and dainty flowers particularly recommend 

 them. They should not be allowed to grow in the 

 same place more than three years. 



Strictly speaking, chives do not belong with the 

 herbs, but their leaves are so frequently used in- 

 stead of onions for flavoring salads, stews and other 

 dishes, and reference has been so often made to 

 them in these pages, that a brief description has 

 been included. For market the clumps are cut in 

 squares and the whole plant sold. Treated in this 

 way the greengrocers can keep them in good condi- 

 tion by watering until sold. For use the leaves are 

 cut with shears close to the ground. If allowed to 



