ChervilParsley-leaved. Chaero-phyllum sativum. Fern-leaved chervil, or Sweet Cicely, C. aromaticum, for soups, salads, etc. They are still cultivated by the Dutch, but in this country are not often found in the kitchen garden.

Soil And Situation

The soil for these plants must be light, with a large portion of calcareous matter from superabundant moisture. The situation cannot be too open; but a shelter from the meridian sun is beneficial.

Time And Modes Of Sowing

The only sowing that can be depended upon must be performed in early autumn, immediately after the seed is ripe; for if kept until the following spring it will seldom germinate, or the seedlings are generally weak and die away, during the hot weather. If, however, it should fortunately retain its vegetative powers, it may be sown early in the spring at short intervals, for use in spring and summer, and towards the end of July for autumn supply. Sow in drills eight inches apart. The plants are to be thinned to eight inches asunder, and to remain where they are raised. The only after cultivation required by them is to be kept clear of weeds.

The perennial sort, C. aromaticum, must be trimmed as directed for Sage. The leaves are fit to be gathered when from two to four inches in growth; in doing which they should be cut close, when the plants will shoot a fresh.

To Obtain Seed

Some of the autumn-raised plants must be left ungathered from; they flower in April, and ripen their seed about June. Of the other 10 species, some must in a like manner be left untouched; they will flower about June, and ripen their seed in July or August.