Chervil (Anthriscus cerefolium)
A compact, annual with delicate fernlike foliage and parsley/tarragon flavour.
Chervil likes a part sun position with moist well, drained soil. It grows well with a wide range of vegetables and prefers a cool spot over the hot summer months.
A favourite part of French cuisine. Mix up the Herbs de Provence then mix with olive oil and use as a marinade, baste or dressing for light salads. Chervil can also be used on its own with fish, eggs and herb butters. It is a delicate flavour and should be added just prior to serving. It is reputed to be an aid to digestion, vitamin absorption and high blood pressure.
|Harvest||The green leaves, fresh as needed, before the plant has flowered and when young and tender.|