"This is the most common sort; but, except that it is hardier than the Curled varieties, is not worthy of cultivation."
Curled Chervil. M'Int.
A variety of the Common Chervil, with frilled or curled leaves; the distinction between the sorts being nearly the same as that between the Plain-leaved and Curled-leaved varieties of Parsley. The foliage is delicately and beautifully frilled; and, on this account, is much employed for garnishing, as well as for the ordinary purposes for which the plain sort is used.
Being a larger grower, it requires more room for its development; and the plants should stand a foot apart each way. When intended for winter use, it should have the protection of hand-glasses, frames, or branches of trees placed thickly around or amongst it. In very unfavorable situations, it is well to pot a dozen or two plants, and shelter them under glass during the winter.
Frizzled-Leaved or French Chervil. M'Int.
Double-curled. Cerfeuil frisé. Vil.
An improved variety of the Curled Chervil,—even more beautiful; but wanting in hardiness. It succeeds best when grown in the summer months.
Propagation and Cultivation.—Chervil is raised from seeds; and, where it is much used, sowings should be made, at intervals of three or four weeks, from April till July. The seeds should be sown thinly, in drills a foot apart, and covered nearly an inch in depth.
Use.—It is cultivated for its leaves, which have a pleasant, aromatic taste; and, while young and tender, are employed for flavoring soups and salads.