Chervil

Chervil (Anthriscus cerefolium) is a delicate annual herb sometimes referred to as ‘gourmet’s parsley’.

Chervil is a good friend in the garden. It is a companion to radishes and lettuce, stimulating improved growth and flavor. It keeps aphids off lettuce, and is said to deter slugs. It is happy in partial shade, and likes to be harvested regularly in order to prevent bolting (the production of flowers and seeds, which reduces the flavor).

Chervil has traditionally been used as a digestive aid, for lowering high blood pressure, as a mild stimulant, and, infused with vinegar, for curing hiccups. Both the stems and leaves can be eaten.

Chervil is used for sauces and to season poultry, seafood, and young vegetables. It is particularly popular in France, where it is added to omelettes, salads and soups. It has a faint taste of liquorice or aniseed.

Here are some recipes to try out with your fresh chervil: a gentle and nutritious chervil soup with lots of green vegetables for cold winter nights, and a baby vegetable ragoût with fresh chervil to try out in the spring!

http://www.mykitchentreasures.com/2008/12/chervil-soup.html

http://uktv.co.uk/food/recipe/aid/608762″http://uktv.co.uk/food/recipe/aid/608762