By Gael (Plot 234)
Chervil is an small annual herb with delicate lacy foliage having a subtle parsley flavour with a hint of aniseed.
It has tiny white flowers in an umbrella like shape which are beautiful in flower arrangements.
It prefers light shade and medium soil but with care can be grown in heavier soils, treating the soil as you would to grow carrots. It can also be grown indoors in a window box if you have the space. Plant in the cooler months as chervil hates hot weather which can cause it to bolt.
Grow successive plantings for a continuous supply and harvest till it flowers.
Chervil is not usually available fresh to purchase due to its delicate nature. It is used extensively in French cooking where it is used much as we would use parsley. It has the property of improving any mix of herbs and is not very suitable for drying.
The fresh leaves are wonderful in salads, sprinkled over eggs, fish, cream cheese, soups and in sandwiches. It is a traditional ingredient in bouquet garnis and “Fines Herbes”.
It has a stimulating effect on all functions of metabolism. It is rich Vitamin C, Iron, carotene and magnesium.