Chervil is a biennial herb grown as an annual, related to but more delicate than parsley, grows to about 2’ (.5 m). It is used, particularly in France, to season poultry, seafood, young spring vegetables such as carrots, soups and sauces. Chervil's flowers are also edible, also used as micro greens and to garnish salads. Flavor has a faint taste of licorice or aniseed. Chervil is one of the four traditional French fines herbs, along with tarragon, chives, and parsley, which are essential to French cooking. Unlike the more pungent, robust herbs, thyme, rosemary, etc., which can take prolonged cooking, the fines herbs are added at the last minute, to salads, omelets and soups. It is a digestive aid and used as a 'spring tonic' for cleansing the liver and kidney. Bruised leaves are used as a poultice for slow-healing wounds and a warm poultice is applied to painful joints. Sometimes used as a bait for slugs. Also known as garden chervil to distinguish it from similar plants also called chervil or French parsley. Tags: Season: Spring Fall.
member of the Apiaceae, chervil is native to the Caucasus but was spread by the Romans through most of Europe, where it is now naturalized. Delicious chervil recipes