All about Chervil - Available

How to grow Chervil:

Chervil is an annual plant, that will grow year round. During summer it is best produced under shade. It is grown from seed and easily self seeds.

What parts of Chervil to use:

The leaves and stems are used. Fresh sprigs are used in salads and are an attractive garnish.

How to cook with Chervil:

As Chervil is very delicate, it should only be used right at the end of cooking or better still served fresh as the delicate anise flavour does not withstand drying or prolonged cooking.

Examples:

Great added to salads, grilled fish, egg dishes, soups and sauces. In Belgium & France Chervil is widely used and makes a delicious soup by itself.
When cooking fish try combining Chervil with Lemon Balm - shred both herbs finely and sprinkle lightly over the fish.

Herb hints for Chervil:

Chervil has been used since Roman times. According to herbalists it is good for poor memory and mental depressions. Chervil is one of the main ingredients of "Fines Herbes" used in French cooking. The leaves are a source of vitamin C and minerals carotene, magnesium and iron.

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