Nan Bateman

By

Chervil is a cool season herb planted outside in the early fall here in our area for late fall to early winter harvest.

It needs the cool weather to thrive in our temperature zone but will need protection when temperatures fall below freezing. It is happy in an area that has sun during the cool weather season with moist, well composted soil but can also be grown in a pot on a windowsill inside to have year-round availability.

It grows well with cilantro and dill as companion plants.

The herb is dainty in appearance with its leaves looking like flat leafed parsley but a little finer like carrot tops. The unusual texture at this time of year can add interest in a landscape that is decreasing in vigor.

It grows to a height of 12 to 24 inches and a width of 6 to 12 inches and can spring up ready for snipping when plants are 6” tall.

Chervil has a delicate flavor, less potent than tarragon or fennel. It has a hint of a bite of anise or mint but still very mild in flavor. Chervil is one of the herbs used to make “fines herbes”, along with parsley, tarragon and chives.

This herb blend is used extensively in French cooking and must be added at the end of the cooking process. It contrasts with the more pungent herbs that appear in a bonquet garni which unlike fines herbes, release their flavor in long cooking times. It can add zest to a Bearnaise sauce used on steak, to enhance fish and chicken dishes, always included in French omelets, and to zucchini or carrots.

It can be added to raw salads or be used in sauces and soups. A substitute for chervil when it cannot be grown fresh is chives or dill for eggs and delicate greens or a parsley and tarragon combination for other dishes. However, the taste will be quite different than using chervil. Chervil is best when used fresh.

The subtle, warming flavor of chervil is very good and the more you use it, the more you will find uses for it. If it is new to you, plant a small patch of it outside or in the kitchen and give it a try.