*Chervil (Anthriscus cerefolium)

*culinary herb with a flavor between tarragon and parsley
*best added to meals just before serving
*annual plant

Parts Used:
*leaves and stems

*good drainage, moist and compost-enriched soil
*light shade (full sun burns the leaves)

*scatter seed over soil, water regularly.
*plants are ready for harvesting about 8-10 weeks after planting
*will not germinate in soil that is too warm

*the plant has a long taproot system that does not easily transplant, so choose spot carefully
*plant it outside because it gets too leggy indoors
*water regularly for lush growth
*remove flowering stems for continuous leaves

*similar to parsley, harvest the leaves from the outside, use a scissors because the plant is delicate
*leaves can be frozen in sealed plastic bags or in ice cube trays (cover with water)
*for a continuous harvest, sow monthly throughout the year (though it only handles warm climates in the winter: it CAN, however, handle light frosts)

*this plant is very rich in vitamin C, iron, magnesium, and carotene
*the flowers, leaves, and even roots are all edible, though the leaves are the most used.
*the plant’s delicate flavor is ruined by heat or drying, so use carefully in recipes (recipes coming soon)


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