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.
Description
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.
Culture
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.
Use
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.
Folklore
Chervil is said to
symbolize sincerity so you can trust it to enhance your cooking.
