This section is from the book "Commercial Gardening Vol4", by John Weathers (the Editor). Also available from Amazon: Commercial Gardening, A Practical & Scientific Treatise For Market Gardeners.
This South European annual is grown for its finely-divided leaves, which are used for flavouring soups, and for salads. The "curled" variety (fig. 502) has smaller foliage than the "plain" or common kind. Seeds are sown at intervals of a month or so from February to October, in shallow drills about 8 in. apart, and cutting may commence six or eight weeks after sowing. Cool, partially shaded places are best for the summer sowings, and warm spots for the winter crops.
The "Bulbous-rooted Chervil" (Chcerophyllum bulbosum) is a hairy biennial with stump}' carrot-like roots (fig. 503) and finely-divided leaves with violet stalks. The roots when boiled are very floury and have an aromatic flavour. The seeds should be sown in rich soil in early autumn, not later than mid-October, and the roots will be ready for lifting the following July or August, Seeds may be also sown in spring, but as they have low vitality, they should be preserved between layers of sand or dryish soil during the winter months.
Fig. 502. - Curled Chervil (Anthriscus ttrejutium).
Fig. 503. - Bulbous-rooted Chervil (Chcerophyllum bulbosum).