History and Tradition

 

Chervil is a native herb of south-eastern Europe, Russia and the Middle East.  As with many herbs it has a long history.  Thought to symbolise new life it was linked to many European Easter ceremonies.  Chervil soup is traditionally served on Holy (Maundy) Thursday. 

 

Chervil is an indispensable culinary herb that has been used since Roman times.  Medicinally it is not widely used today although during the Middle Ages it was used a cure for hiccups.

 

Description

 

Chervil is a hardy annual which grows to between 30-60cm.  It is a very attractive herb plant with delicate feathery green foliage and umbels of tiny white flowers in spring and summer.  Its leaves have a mild anise flavour and are high in vitamin C.

 

Uses

 

Chervil is not as popular in this country as it perhaps should be.  It is more widely used in France where it is one of the ‘fines herbs’ (along with tarragon, parsley and chives).  Its flavour is very delicate and leaves are therefore best added towards the end of cooking to preserve the flavour.  Chervil can be added to soups and sauces or added to egg, fish and potato dishes.  Young leaves can also be added to salads. 

 

Site

 

Chervil prefers moist, light soil and some shade in the summer.  Too much exposure to the sun will make plants bolt and go to seed.  It will also affect  leaf colour and flavour.

 

Propagation

 

Chervil can be easily propagated from seed.  Sow under cover at 15°C where germination will take between 5-10 days or sow outside in late spring.

 

Alternatively, for a winter or early spring crop sow seeds in late summer.

 

Maintenance

 

Late summer sowings should be protected with fleece when the temperature drops below 2°C.