CHERVIL (AS. cerfille, Ger. Kcrbcl, from bat. cfrojolium, from Gk. xerpi9vii.er, philllon, from Xay,em clrnirciri, to rejoice phanea. leaf) (S•andix ccrefolium or Anthris•us eurefolium). An umbelliferous plant which has long been cultivated as a pot-herb, used in soups and for a garnish, in the same manner as parsley. it is much more used in sonic parts of the Continent of Europe than in Great Britain or in the United States. It is a native of Europe naturalized in some parts of England and in a few localities in the United States. The leaves have a peculiar, somewhat sweetish. pleasantly aromatic smell and taste, by which the plant may be known from its con gener Seandix anthriseus, a weed whose leaves have a smell, and which is also distinguished" by its hispid fruit. The umbellif (-roils plant called Venus's-comb or shepherd's need le Sea ed ;.r pertra or Seamlix pecten a native of Europe, often found in grain fields. and remarkable for the appearance and large size of its fruit. and another species, Sean dix which grows in the south of Eu rope, have a taste and smell resembling chervil, and are used in the same way on the Continent.
Sweet chervil, or sweet steely (II yrrhis oilorata, the Seandi,r oelnrutn of the older botanists)• a native of the south of Europe and of some parts of Asia. common in the neigh borhood of houses in Great Britain, although probably not a true native, is frequently cultivated in Germany under the name of Spanish chervil or anise chervil. in Scotland the plant is commonly called myrrh by the antry. its smell is peculiarly attraetive to bees, and the insides of empty hives are sometimes rubbed with its leaves, to induce swarms to eater. Chfrrophyllani lubcrosum, sometimes called turnip-rooted chervil, is cultivated fur the sake of its earrot-shaped roots, which are used in the same manner as carrots. The seed is said to lose its vitality quickly, and should be stratified or sown in the fall soon after ripening. The quality of the root is said to be improved by keeping.