36 



THE HERB-GAKDEN 



and in salads ; their gaily coloured flowers are a 

 fine set-off to the Herb-borders. Skirrets, Sium 

 Sisarim, is a Herb that is cultivated occasionally, 

 but more as a curiosity than for anything else. 



Chervil, one of our most fascinating and service- 

 able kitchen Herbs, is but rarely seen in England, 

 though in France it is as common as Parsley, and 

 a welcome change from that herb which we English 

 seem to pin all our faith on, why, I know not. 

 Chervil is quite as hardy and just as easy to grow ; 

 indeed, it comes up much quicker. The plants 

 remain where sown, and are never transplanted. 

 If the seedlings spring up too thickly, a slight 

 thinning will be necessary, and in dry weather a 

 little watering. Should successive crops be wanted, 

 we may sow any time between the end of February 

 and August. August and September sowings can 

 be used the same autumn and winter. Protection 

 will be wanted against frost : just a reed hurdle, or 

 hoops with matting over, or a box-frame. The 

 proper time for gathering is when the leaves 

 (bright green and curly) are three or four inches 

 high. They must be cut off close, when they will 

 soon shoot up again. The flavour of Chervil is 

 much milder than that of Parsley, and the young 

 leaves are excellent in soups and salads. As a 



