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<9>
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.
Herb Seed Resources
Thompson&Morgan
Nature Hills
Richters Herbs
About the Author
Brenda Hyde is a Mom of three, a freelance writer and
editor of the family newsletters and OldFashionedLiving
website.
