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Chervil, Bulbous-Rooted

(Chaerophyllum bulbosum). A hardy biennial, native of Southern Europe. This produces roots about the size of, and somewhat like, Early Horn Carrots. They are yellowish-white, rather sweet, and have the same flavour as the leaves of the Common Chervil. The seeds retain their germinative properties a short time only; consequently, they must either be sown as soon as ripe, or be kept in sand through the winter, out of the reach of frost. If sown late in autumn, the seeds will, in all probability, perish. When stratified during winter, the seeds may be sown in March, either broadcast, or in drills 1ft. apart. The leaves wither about July, when the roots may be lifted and stored, like Potatoes, in a dry shed. The beds must be kept clean in summer by frequent hoeings. Bulbous-rooted Chervil is eaten, when cooked, as a vegetable, but it is not extensively cultivated in this country.