This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
Cerfeuil (enracine). Knotig Gartenkerbel.
No. 1662. - This is a hardy biennial plant that is cultivated for its root, which is a valuable esculent. The roots are of fusiform, about four or five inches long, and nearly one and a half inches in diameter. The skin is grayish-black in color, and the flesh is white and farinaceous. It is boiled and prepared in the same manner as the oyster plant.
No. 1663. - Sow it in drills, in rich, mellow soil, either in April or October, and treat it as you would carrots.
 
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