Under the name of chervil two distinct plants, known as salad chervil
and the turnip-rooted chervil, are cultivated. The seeds of the salad
chervil are sown in spring and the crop will thrive on any good garden
soil. The seeds of the turnip-rooted chervil should be sown in the
early autumn, but they will not germinate until the following spring.
The edible part of this plant is the root, which somewhat resembles the
carrot and is used in the same manner. The leaves are used the same as
parsley for garnishing and in flavoring soups.--(F. B. 255.)