Chervil

Definition and stakes

Portrait of L. H. Bailey L. H. Bailey,  Manual of Gardening (Second Edition…

“ Chervil.—The chervil is grown in two forms,—for the leaves, and for the tuberous roots.
The curled chervil is a good addition to the list of garnishing and seasoning vegetables. Sow seeds and cultivate the same as parsley.
The tuberous chervil resembles a short carrot or parnsip. It is much esteemed in France and Germany. The tubers have somewhat the flavor of a sweet potato, perhaps a little sweeter. They are perfectly hardy, and, like the parsnip, the better for frosts. The seed may be sown in September or October, as it does not keep well
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Source: Gutenberg

Portrait of Rosalind Northcote Rosalind Northcote,  The Book of Herbs

“ Chervil was much used by the French and Dutch “boyled or stewed in a pipkin. De la Quintinye recommends it to give a ‘perfuming rellish’ to the salad, and Evelyn says the ‘Sweete (and as the French call it Musque) Spanish Chervile,’ is the best and ought ‘never to be wanting in our sallets,’ for it is ‘exceeding wholesome and charming to the spirits.’... This (as likewise Spinach) is used in tarts and serves alone for divers sauces.” ”
Source: Gutenberg

Portrait of Philip E. Muskett Philip E. Muskett,  The Art of Living in Australia… (1893)

“ Chervil.—Of the two varieties which are cultivated elsewhere than in Australia—namely, the common chervil and the curled variety—the latter is generally considered the better. It grows about twenty inches high, and has deeply divided leaves, which are aromatic, and which are thus absolutely a necessary component of any well-ordered salad. The plant will grow everywhere, and, as it is never seen, it is only one instance out of the many which might be adduced, that much is neglected in Australian cultivation which would be of advantage to the whole community. ”
Source: Wikisource

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