With its delicate, graceful, carrot-like leaves, chervil is the darling granny of the plant world. Growing chervil is like growing light green lace. Chervil has a gentle flavour that resembles a mixture of aniseed and parsley with warm licorice-like undertones. The sophisticated aroma loses potency if you cook or fry chervil for a lengthy time, so add it to your food at the last minute. It’s an essential part of the French ‘fines herbes’ mixture together with parsley, chives and tarragon. Chervil complements nicely the fine flavours of mushrooms and cooked vegetables. Thanks to its subtle taste, you could try using chervil to garnish desserts like fruit salads or compotes.
3 Plant Capsules
Tips and Tricks
Easy to grow!
You can either harvest the biggest leaves first, or all at once and then start anew.
Harvest the leaves with their stems.