Chervil comes in two distinct types, salad chervil and
turnip-rooted chervil. Salad chervil is grown about like parsley.
The seeds must be bedded in damp sand for a few weeks before being
sown; otherwise, their germination is very slow.
Turnip-rooted chervil thrives in practically all parts of the
country where the soil is fertile and the moisture sufficient. In
the South, the seeds are usually sown in the fall, but they may
not germinate until spring.
In the North, the seeds may be sown in the autumn to germinate
in the spring; or the plants may be started indoors in later
winter and transplanted to open ground later on. The spacing and
culture of chervil are about the same as for beets and carrots.
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