CHERVIL.
The "fine herbs" of the French cooks is a seasoning mixture of leaves, chiefly of the plant called chervil. It is a biennial of the fennel, car rot and parsnip family, its flowers borne in the umbrella-like clusters that are the recognition sign for this family.
Six weeks after the seeds are sown the gardener may begin to cut the aromatic leaves. Some
varieties are fringe-leaved, and these are favorite kinds, used to garnish other dishes, and them selves in salads. Turnip-rooted varieties are grown as a winter root vegetable. The meaning of "chervil" is "joy-leaf."