BOTANICAL SOCIETY OF CANADA. 
189 
REMARKS ON A NEW CULINARY VEGETABLE, THE PARSNIP CHERVIL. 
By Mks Prof. Weir. 
Read 15th November, 1861. 
On 30tli August, 18G1, Messrs. Vilmorin, Andrieux & Co., the eminent Seeds- 
men of Paris, sent a circular to the Botanical Society of Canada, in which they re- 
commended the cuUivation of this root, on the ground that it had. acquired new 
importance from the fact that the disease attacked all the early varieties of Potato. 
This vegetable is in fact one of the best of those recently introduced, being 
desirable for its feculent qualities, its flavor (which is something between that of a 
chestnut and a potato), and also on account of its productiveness, yielding as it does 
six tons an acre. 
Another merit of this vegetable is that it comes into use early in the season; 
in the beginning of June the roots are formed, and they keep good until the April 
following. It requires the same treatment as the potato, and, like it, can be cooked 
in a variety of ways. 
The cultivation of it is very simple. It ought to be sown in the month of 
September or October, either in lines or scattered as you would carrot seed, care 
being taken to press down the soil lightly after it is sown. 
We ought to remark at the same time that, unlike the potato, which thrives 
best in a light, dry or sandy soil, the Chserophyllum bulbosum is most successfully 
cultivated in rather damp soil which has previously been prepared and manured. 
If sown later than the period above mentioned, it will be necessary to use seed 
which has been kept for some time in a layer of earth or damp sand ; without which 
precaution it is not likely to germinate till the year following. The roots are gath- 
ered in the month of July, and preserved iil the same way as potatoes, care being 
taken to turn them occasionally to prevent their deteriorating. 
This root has received various names, such as Myrrhis bulbosa, Spreng. Scandix 
bulbosa, of some German botanists, Chaerophyllum bulbosum, L. But the name by 
which it is likely to be known in common use is Parsnip Chervil. 
' Professor Lindley says it is regarded by French gourmands as ' un vegetal des 
plus delicieux,' and he agrees with them. It is in fact, he says, uncommonly good 
to eat, very like a boiled Spanish chestnut, without its crispness or hardness. In 
Europe, as has already been remarked, it is sown in September or October, but it 
may be found better to sow it in spring in Canada. The plant is a native of Europe, 
and was cultivated in England by Mr Philip Miller so long ago as 1726, but as a 
botanical curiosity only. Again, a few years ago, it was proposed for cultivation, 
