Chervil

ORIGIN

Chervil is a herb originating from Central Asia. Its scientific name is Anthriscus Cerefolium and, along with dill and green anise, it belongs to the Apiaceae family.

Chervil was nicknamed the ‘leaf that brings joy’ by the Ancient Greeks. It was also a symbol of resurrection and rejuvenation for the Romans. Chervil was imported to Europe, especially France, during the Crusades in the Middle Ages, when it was used as a medicinal plant.

Nowadays, chervil is well known and used all over the world for its various properties. Along with parsley, tarragon and chives, it’s one of the ingredients of ‘fines herbes’.

CULTIVATION METHOD

The plant is easy to identify because of its hollow stems, large grey-green to bright green leaves, small white flowers that bloom in late spring and elongated black fruit divided into two parts.

Chervil grows in porous, humid soil in partial shade. It thrives in proximity to tomato and radish plants. The plant measures from 40 to 60 cm in height. Chervil is usually harvested from April to September.

HOW TO USE IT WHEN COOKING

This herb has a slightly aniseed taste and its delicate flavour is widely used in European cuisine. Chervil is particularly used to flavour potage and salads and perfectly enhances the flavour of omelettes and white wine sauces.

Note: Garden chervil should not be confused with wild chervil, which is poisonous and so is never used in cooking.

Tip: avoid boiling it to preserve as much of its delicate flavour as possible.