Chervil is an annual herb in the parsley family, with a lemon-anise flavor. It has been used in cooking and medicine since ancient times, and is a staple in southern French and northern Italian salads. It is best used fresh and can be grown in a window.
Chervil, or Anthriscus cerefolium, is an annual that many grow as a culinary herb. It is in the parsley family. A related plant, Chaerophyllum bulbosum, is grown for its edible root.
Chronology
While many people may not be familiar with chervil, it has been around for a long time. Aristophanes, an ancient Greek playwright, mentioned it in an early play, while Pliny, a Roman naturalist and scholar, referred to its use in cooking and medicine.
Description
Chervil grows to a height of 12 to 26 inches (30 to 66 cm). Its small white flowers bloom from May to July.
Gardening
This plant prefers light shades. A serial implant is preferred to maintain a ready supply. Chervil can be grown in a window and will be too wintery if the temperature stays at 45°F (7°C) or higher.
Chervil is best used fresh. To preserve it, it should be wrapped in moist paper and plastic towels and stored in the refrigerator or hydrator. It can only be used for two or three days. Its short lifespan means it’s hard to find for sale, which is one reason why it’s not well known.
Food and other uses
The lemon-anise flavor of chervil is lost with long cooking times. Because of this fragility, it should be added at the end of the preparation of cooked foods or used as a side dish. There isn’t much use for dried chervil.
Found in soups and sauces and also used in fish and egg dishes, chervil is a staple salad ingredient in southern France and northern Italy. Indeed, it is one of the typical greens of the French mesclun, together with rocket and endive. It is also included in herb blends, along with tarragon, chives and parsley. The flowers are also used in salads.
Young chervil, along with basil, arugula and others, are part of a class of items called microgreens or microherbs that are a popular side dish, topping, and accent, replacing parsley in some milieus. They are available at specialty grocery stores and farmers markets.
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