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Chervil, Curled (Anthriscus Cerefolium).—Used for salads, garnishing, and culinary purposes. To secure a regular supply of leaves small successive sowings are necessary from spring to autumn, and frequent watering in dry weather will prevent the plants from being spoiled by throwing up seed-stems. For winter use, sow in boxes kept in a warm temperature.
Chervil is native to eastern Europe and western Asia. It was introduced to France and England by the Romans more than 2,000 years ago. A member of the parsley family, chervil is more delicate and fernlike than the familiar parsley. It is similar in appearance to parsley, available in curly to plain varieties. Native to southern Russia and western Asia, chervil has been known and cultivated in France for centuries.

Chervil can be grown from seed but cannot tolerate a hot, dry climate. You might try growing it in a pot in your kitchen window. Keep it well-watered and trim frequently, before small white flowers appear, to encourage continued growth. Chervil is usually seeded in early spring but sometimes in the fall. The plants are usually grown in 12-inch rows, 6 to 10 inches apart in the row. The leaves may be harvested in 6 to 8 weeks after planting. Use those clippings when you want to add a little something extra to a dish. It has a hollow stem and its leaves are often used in cooking as a flavoring. An autumn sowing can be made for production of fresh leaves through the winter if grown in a cool greenhouse.

Very similar to Parsley with a more delicate flavor. It tends to enhance a dish, say as an addition to a delicate salad of well picked salad greens, or as a garnish for soups.

Chervil is said to symbolize sincerity so you can trust it to enhance your cooking.

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