Chervil is the common name of Anthriscus cerefolium species, from Umbelliferae family.
Also known as: garden chervil.
Chervil leaves
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Features of Chervil
Zone 3-8. Height to 12-24 inches. Spread to 9-12 inches. Delicate annual
hollow stem.
dark-brown, narrow seed.
anise-scented, bright-green, pinnate leaf.
clustered, tiny, white flower.
Growing Chervil
- by seed during spring and summer.
- by self-seed.
- protection: Protect with row cover or cold frame in winter.
If fines herbes was a rock band, Chervil would be brooding bass guitarist stealing all the young girls' hearts.
A Native to Middle East and Russia, chervil is noted for its delicate parsley-like flavor.
It is a mainstay of French cuisine. Leaves, which should always be used fresh, can be added to poultry, stews, salads and omelettes.
Using Chervil
Culinary
Salad
Add leaves and chopped stems to beet and potato salads. (Use leaf, stem)
Sauce
Chervil adds a subtle aromatic flavour to sauces, and brings out the flavors of other herbs. Add leaves at the end to avoid overcooking. (Use leaf)
Soup
Add leaves to soups and consommes. (Use leaf)
Vegetable
Add generously to cooked vegetables or salads. (Use leaf)
Household
Gardening
Plant beside radishes to enhance their flavour.
Repellent
Plant in the garden to repel slugs.
Medicinal
Supplement
Rich in vitamin C, minerals, and carotene. (Use leaf)
Tea
Aids digestion and helps circulation. (Use leaf)
Traditional Remedies
Traditional remedies may or may not be supported by scientific evidences.
Cautions
- Please consult with your doctor before using chervil for health related purposes.
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