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PRONOUNCED:
an-THRIS-kus
ke-re-FOH-lee-um
Description: Biennial. It is similar in appearance to parsley with lacy, light green leaves. The small, white umbrellalike flowers appear 8 to 10 weeks after planting. In The Garden: Filtered shade highlights chervil's glossy leaves as the sun strikes them. A large patch is needed to bring out its licoricelike scent into the garden. It is better planted towards the back of the bed, among the angelicas and behind the parsley. It is one of the best herbs for containers in a cool, shady position. |
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Cultivation/propagation: Because chervil is difficult to transplant, sow the seeds directly into a well-drained, partially shaded part of the garden. Thin seedlings to 12-inches apart when they are 4-inches tall. Make successive plantings every 2 to 3 weeks to ensure a constant supply. Since new growth is most fragrant, pinch off flower heads as they develop to promote vegetative growth. Flower heads that are left will reseed the plant.
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Harvesting: Snip leaves continuously after 6 -8 weeks. It is best when used fresh.
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Culinary Uses: The taste of chervil's leaves resembles parsley with a licorice overtone. The leaves can flavor cheese and egg dishes or garnish a dish instead of parsley. Cooking diminishes the flavor, so add it at the last minute, or preserve it as an herb vinegar. It can be substituted for tarragon. With tarragon, it seasons ravigote, vinaigrette sauces, and the famous béarnaise, a mainstay of French cuisine since its inception in 1835. Chervil is one of the fines herbes and is the fresh pluches de cereuille used in many French stew and soup recipes, such as the renowned 'Melange de Potage au Cerfeuil' from Roubaix. For centuries, the Arabs produced a chervil-and-cherry-flavored liqueur which was copied by 14th century Europeans by soaking the ingredients in brandy for a few weeks and then straining them.
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Medicinal and Folklore: Chervil reached the Mediterranean long before the Christian era. The Romans called it cerefolium. Referring to the herb as khairephyllon, or 'leaf of joy,' Greek nobles carried a sprig to wave blessings to friends. In the 18th century, Englishman John Wesley was still declaring that 'cerfille is cheering to the spirits." It is mostly regarded as a culinary herb, but does have medicinal properties. Poultices of chervil leaves have been laid on boils, bruises and other skin afflictions by the ancient Arabians, Greeks, Romans and Europeans. It was boiled in wine for urinary disorders and for use as a speedy diuretic. The famous French beauty, Ninon de L'Enclos (circa 1616 to 1709), washed her face twice daily with chervil to prevent wrinkles, and drank fresh chervil juice to maintain her slender figure. The fact that her complexion formula contained brandy might explain her daily consumption!! |
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