14 Celeriac Chard Chicory And Chervil

Celeriac, Chard, Chicory And Chervil

Celeriac

A form of the celery plant in which the tuberous root is the edible part. The tuber has the celery flavor in a pronounced degree, and is used for flavoring soups and for celery salad. It may be served raw, sliced in vinegar and oil, or boiled.

The culture is the same as given for celery, except that no earthing or blanching is required. About an equal number of plants are obtained from the same weight of seed as from celery seed. Celeriac is extensively used abroad, but, unfortunately, little known in America.

Chard or Swiss Chard

is a development of the beet species characterized by large succulent leafstalks instead of enlarged roots.

The leaves are very tender and make "greens" much like young beets. They are cultivated exactly like beets. Only one variety is offered by most seedsmen in this country, though in France and Germany several varieties are grown.

Chicory

Chicory is grown for two purposes,--for the roots and for the herbage. "Barbe de capucin" is a salad made from young shoots of chicory.

The Magdeburg chicory is the variety usually spoken of, it being the one most extensively grown. The roots of this, after being ground and roasted, are used either as a substitute or an adulterant for coffee.

The Witloof, a form of chicory, is used as a salad, or boiled and served in the same manner as cauliflower. The plants should be thinned to 6 inches. In the latter part of summer they should be banked up like celery, and the leaves used after becoming white and tender. This and the common wild chicory are often dug in the fall, the leaves cut off, the roots packed in sand in a cellar and watered until a new growth of leaves starts. These leaves grow rapidly and are very tender, making a fine salad vegetable. One packet of seed of the Witloof will furnish plants enough for a large family.

Chervil

The chervil is grown in two forms,--for the leaves, and for the tuberous roots.

The curled chervil is a good addition to the list of garnishing and seasoning vegetables. Sow seeds and cultivate the same as parsley.

The tuberous chervil resembles a short carrot or parnsip. It is much esteemed in France and Germany. The tubers have somewhat the flavor of a sweet potato, perhaps a little sweeter. They are perfectly hardy, and, like the parsnip, the better for frosts. The seed may be sown in September or October, as it does not keep well; or as soon as the ground is fit to work in the spring, it being slow to germinate after the weather becomes hot and dry. One packet of seed will give all the plants necessary for a family.

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