Anthriscus Cerefoilum
Culinary uses:
Often
referred to as the “gourmet’s parsley,” chervil tastes mildly of
licorice combined with pepper imparting certain freshness to a dish.
Chervil being member of the parsley family, displays curly, dark green
leaves with it's elusive anise flavor. Chervil (also known as cicily and sweet cicily)
is one of the main ingredients in fine herbs (a mixture of herbs
consisting of chervil, tarragon, chive, and parsley) . Chervil has an
ability to enharnce the flavors a the fine herb Suitable for use in
salads, soups, casseroles, roast vegetables, chicken, white fish and
egg dishes. Unlike parsley this herb loses it's taste once boiled, so
best used in the last moment to preserve flavor.
Tips:
The
stem of chervil contains Vitamin C, iron, magnesium. So don't be shy in
using it the same way you would with Chervil leaves.
Storage:
Almost
always used fresh over dried. Store fresh Chervil in a plastic bag in
the fruit and Vege compartment of your fridge. The dried herb losses
most of its aroma, but many dishes of the French contain dried chervil.
The dry stock will keep up to six months.
Description:
A hollow-stemmed annual (Anthriscus cerefolium),
growing to 70 cm/27 in, native to Europe and Asia, and often introduced
elsewhere; leaves divided, the lobes dissected into narrow oblong
segments; flowers small, white, borne in umbels up to 5 cm/2 in across;
fruits oblong, smooth. It is often grown for its aromatic leaves, used
as a flavouring. (Family: Umbelliferae.)
Origin:
Probably Southern Europe or the Caucasus region. Chervil became known
in the regions north of the Mediterranean by the edict of Charlemagne, Capitulare de villis
Cultivation:
Chervil grows well in pots: all it needs is moderately rich soil,
moisture, good drainage, and a sunny situation. It is an annual that
bolts easily, so it is probably wise to start a new plant fairly often
(chervil matures quickly--in 6 weeks under ideal conditions). Scatter a
few seeds on the soil surface, leaving them uncovered (or perhaps under
a trace of sifted soil), keep the soil moist, and wait. (If planting
outfoors, direct-seed where you want it, because chervil does not take
to being transplanted.) Note that chervil seed has a life expectancy of
a year or so at most: don't try to save leftovers from season to
season.
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