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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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