Chervil is a lacy looking herb that in some ways tastes much like a delicate licorce or tarragon type taste. It's hard to describe but it's a popular herb in Europe, and has caught on in the United States as well for blending with other herbs to create the aux fines herbes, a traditional French combination.

Use chervil is soups, stews and egg dishes. It's also pretty used as an edible salad garnish. Sprinkle it lightly on boiled or steamed buttered vegetables too. It's wonderful in herb vinegars!

In the spring plant your seeds as soon as the ground can be worked. A partially shaded location with a well-drained light soil is best for chervil. Thin seedlings to 6-9 inches apart after they sprout. When planning for fall planting, you'll need about 6 weeks to start harvesting, so those in warmer climates can plant outside, while the rest of us can use pots. Plant chervil seeds about 1/4 deep-1/2 inch apart and cover lightly with sand. Water carefully in the mornings and it should germinate in about a week. Indoors try planting 3 or 4 seeds in a medium sized pot, using the same method. When you start harvesting, use the bigger leaves on the outside first. Chervil can be used in soups, salads and eggs. It doesn't dry well, so enjoy it fresh or freeze it in plastic bags and add minced to dishes just before serving.

Chervil is one of the herbs that "bolts" or tends to go to seed in warm weather. Plan on growing it in the spring and later in the fall. It loves cool weather!

Herb Blend for Soups and Stews

Ingredients:

1 tsp. chervil
1 tsp. thyme
1 tsp. basil and sweet marjoram
1 tsp. celery leaves
1/2 tsp. sage and rosemary

This is to be added directly to the soup or stew. The recipe is good for approximately 2 quarts. The amounts are for fresh herbs, so be sure to cut in half if using dried.

Country Herb Blend

Ingredients:

4 tablespoons chopped basil, tarragon and chervil 5 tablespoons chopped thyme Combine and refrigerate. This is good for up to one week. Use in salads, soups, butter sauces and on potatoes.

Delightful Herb Spread

Ingredients:

1 8-oz package of cream cheese
1/4 cup butter (or margarine)
1-2 cloves fresh garlic, finely minced
1 Tbsp. snipped fresh parsley
2 tsp. snipped fresh chives
2 tsp. snipped fresh chervil
1/4 tsp. lemon-pepper seasoning
fresh thyme for garnish (optional)
assorted crackers and crusty bread

Bring the cream cheese and butter to room temperature. In a mixing bowl combine the cheese and butter with a mixer on medium speed until they are mixed well. Beat in the garlic, parsley, chives, chervil, and lemon-pepper-seasoning until well blended. Cover and chill overnight or at least 3-4 hours. Serve with crackers and a nice crusty bread. Makes about 1 1/2 cups.

Herbed Omelet

Ingredients:

4 eggs
4 tablespoons warm water
1/2 tsp. salt
pepper
1/2 tsp. each of tarragon, chervil, basil and chives
butter

Beat yolks and whites separately. To the yolks add water, salt and a dash of pepper, plus the herbs. Fold the whites into the yolk mixture. Pour into a hot, well buttered oven proof skillet. Turn heat down on low and cook the eggs slowly. When the omelet has risen and is golden brown near edges, place in a 300 degree oven until it is finished cooking. If desired you can place shredded cheese on the eggs before folding over and serving.