CHERVIL 
The ordinary garden Chervil {Choerophyllum bulhosum) 
is more often grown than the bulbous-rooted form, or 
what is commonly called the vegetable Chervil. The 
latter is a hardy biennial and a native of Southern 
Europe, and in shape not unlike a Parsnip, or as regards 
size resembles an ordinary Short-Horn Carrot. I need 
not touch the fine leaved variety ; doubtless this will be 
described in the work on salads or herbs. It is used for 
soups, salads, and garnishing. The flavour of the bulbous- 
rooted form is very distinct from most other vegetables ; 
the flesh is a yellowish white, rather sweet but not un- 
pleasant, and more floury than the Parsnip. As an article 
of food it is well worth a trial in all gardens where 
variety in vegetables is valued, but the seed requires more 
time to germinate than many of our common vegetables, 
and therefore cannot be termed profitable, though the 
produce from a small piece of land often repays the 
grower. The best mode of culture, that is to get roots 
in one season, is to place the seed in the autumn in sand 
or fine soil in boxes. This placed in a frame or any frost 
proof position will cause the seeds to germinate quickly 
when sown in February or March the next season, as it 
is an easy matter to sow the seed mixed with the soil 
in drills 15 inches apart, thinning the plants to half that 
distance in the row. The plant thrives in any ordinary 
garden soil, and when in full growth soon forms a bulb 
and is fit for use. The older plan of sowing early in 
the autumn on an open quarter may be carried out in 
the southern parts of the country in well-drained soil. It 
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