The Family Kitchen Gardener (1856)/Chervil
CHERVIL.
Scándix Cerefòlium.—Cerfeuil, Fr.—Gartenkerbel, Ger.
Is a warm, mild, and aromatic plant, a native of Europe, and in olden times of great repute. After being boiled, it was eaten with oil and vinegar, and considered a panacea for courage, comfort to the heart, and strength to the body. It is much cultivated by the French and Dutch, who use the tender leaves in soups and salads as frequently as we use Parsley, and is considered by many to be a milder and more agreeable ingredient.
Culture.—Chervil is an annual plant, and should be sown in March, April, and May, in drills, about a quarter of an inch deep, and nine inches apart. Cover lightly, and press the soil firm with the foot, rake evenly, and give a gentle watering in dry weather. The leaves are fit for use, when two to four inches high. Cut them off close; they will come up again, and may be gathered in succession throughout the season.