Celeriac, or Turnip-Rooted Celery

This variety forms at the base of the leaves, near the surface of the ground, a brownish, irregular, rounded root, or tuber, measuring from three to four inches in diameter. The leaves are small, with slender, hollow stems. In favorable exposures and rich soil, the roots sometimes attain a weight of more than three pounds. It is much hardier than the common varieties of Celery.

Propagation.—It is propagated from seeds, which may be sown in the open ground in April or May, in shallow drills six or eight inches apart. "When the young plants are three inches high, they should be removed, and set on the surface (not in trenches), in moderately enriched soil. They should be set in rows eighteen inches apart, and a foot from each other in the line. At the time of transplanting, all of the small suckers, or side-shoots, should be rubbed off,—a precaution to be kept in view throughout its growth,—as the energies of the whole plant ought to be directed to the formation of the bulb-like root."—M'Int.

Subsequent Cultivation.—The growing crop will require no peculiar treatment. When the bulbs are two-thirds grown, they are earthed over for the purpose of blanching, and to render the flesh crisp and tender. Cool and humid seasons are the most favorable to their growth. In warm and dry weather, the bulbs are small, comparatively tough, and strong flavored.

Taking the Crop.—Some of the bulbs will be ready for use in September; from which time, till the last of November, the table may be supplied directly from the garden. Before severe weather, the quantity required for winter should be drawn, packed in damp earth or sand, and stored in the cellar.

To save Seed.—Give to a few plants, taken up in the autumn, as much light and air as possible during the winter, keeping them cool, but not allowing them to freeze; and, in April, set them in the open ground, eighteen inches apart. The seed will ripen the last of the season. It is often used in the manner of the seed of the Common Celery for seasoning soups.

Use.—The root, or bulb, is the part of the plant eaten: the flesh of this is white, and comparatively tender, with the flavor of the stalks of Common Celery, though generally less mild and delicate. It is principally valued for its remarkable hardiness and for its keeping properties. Where the common varieties of Celery are grown or preserved with difficulty, this might be successfully grown, and afford a tolerable substitute. The bulbs are sometimes eaten boiled, and the leaves are occasionally used in soups.

Curled-Leaved Celeriac.

Curled-leaved Turnip-rooted. Céleri-rave frisé. Vil.

This is a variety of the Common Celeriac, or Turnip-rooted Celery; like which, it forms a sort of bulb, or knob, near the surface of the ground. It is, however, of smaller size; usually measuring about three inches in diameter. The skin is brown, and the flesh white and fine-grained; leaves small, spreading, curled.

It is in no respect superior to the Common Turnip-rooted, and possesses little merit aside from the peculiarity of its foliage. Cultivate, preserve during winter, and use as directed for the common variety.

Early Erfurt Celeriac.

Céleri-rave d'Erfurt. Vil.

A very early variety. Root, or bulb, not large, but regular in form. Its earliness is its principal merit.

Chervil.

Chærophyllum cerefolium. Common or Plain-leaved.

A hardy, annual plant, from the south of Europe. Stem eighteen inches to two feet in height; the leaves are many times divided, and are similar to those of the Common Plain Parsley; the flowers are small, white, and produced in umbels at the extremities of the branches; the seeds are black, long, pointed, longitudinally grooved, and retain their vitality but two years,—nearly nine thousand are contained in an ounce.

"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.