CHERVIL—Anthbricus cerefolium. Family: Umbelliferae. 
Usxs: Leaves make a dainty aromatic garnish far more 
delicate than parsley. An ingredient in Fines Herbes, 
indispensable to salads. 
DESCRIPTION: Finely-cut leaves topped with lacey 
umbels of minute white blossoms. Runs quickly to 
seed in warm weather so buds should be cut back to 
encourage leaf growth. Reaches one foot in height in 
partial shade. 

Nas, CULTIVATION: Seed may be sown in early spring or 
fall. Leaves become sun-burned in midsummer un- 
less the bed is moist and shaded. Though Chervil is an annual, the 
largest, sturdiest specimens are obtained by planting seed in the fall 
and covering the small plants lightly over the winter. Before the 
last spring frost the lush emerald leaves are ready for cutting. The 
light seed germinates best if covered lightly or not at all and should 
be sown where plants are to remain. When established in a favorable 
place, Chervil will usually seed itself for many years. 
Chervil .25 packet 
CHIVES—Allium schoenoprasum. Family: Liliaceae. 
Uses: Mild onion-flavored leaves used in omelets, cheese spread, mashed 
potatoes and salads. 
DescrieTION: Hardy perennial clusters of small bulbs with slender, 
tubular leaves and showy pompons of lavender flowers. Blossom stems 
reach one foot in height and too often are sacrificed for the leaves. 
To enjoy both, merely cut back the seed heads after flowering in June 
to stimulate new growth of leaves for seasoning. 
CULTIVATION: Seed in rich garden soil in spring or late summer. Seed- 
lings need not be thinned as the dense clumps are divided every second 
or third year. 
Chives .15 packet 
