Chervil: An Essential French Herb
Sep 10th, 2009 | By admin | Category: Chervil, Featured, HerbsSometimes called French parsley, chervil (Anthriscus cerefolium) is not only an attractive plant to grow in the garden, but also features a delicate, anise-type flavor that is used a lot in French cooking, principally in both fines herbes and bouquet garni.
Description and Cultivation
Chervil is a hardy annual that should be sowed directly into the soil; the plant doesn’t do well with root disturbance. It does best with cool, slightly moist conditions, and the soil should be well-drained. Partial shade is best for chervil, and you should make sure that it is kept watered well or it will bolt early to flower (it goes to flower/seed quickly enough as it is). If you grow chervil in the same place, it will self seed to a large extent, or you can let part of the crop go to seed and collect them when dry for future plantings. Seeds can be started every couple of weeks for a continuous supply all summer.
As mentioned, chervil is a very attractive plant, with delicate fern-like leaves and white flowers. It grows to about two feet in height.
Uses For Chervil
The French have raised the use of chervil to a culinary art form. In addition to fines herbes and bouquet garni, it can be used in salads and omelets, or with poultry. Chervil works well in vinaigrettes, especially those for use with fruit salads. It is also often used as a garnish. However you use it, add it just before serving, as cooking can kill the flavor. Chervil is also a rich source of vitamins.
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