Chervil is a delicate culinary herb that can be grown year round. It is considered to be an essential ingredient in fine cooking, especially for adding flavor to sauces, egg and fish dishes.
The fresh leaves of Chervil are usually added at the end of cooking, because cooking and drying tend to cause this herb to lose its flavor.
Chervil is a nutrient rich herb, providing vitamin C and minerals that are essential for the body. This herb also acts as a diuretic, aids digestion and the purification of blood in the body.
Chervil has fern like leaves and looks a little like French parsley. It has clusters of small white flowers and a spicy flavour.
The plants grow to 40-70 cm, with tripinnate leaves that may be curly. The small white flowers form small umbels, 2.5-5 cm across. The fruit is about 1 cm long, oblong-ovoid with a slender, ridged beak.
Selecting and Buying
Conserving and Storing
If you want to get the most out of your chervil, one of the things that you can do is to simply put the herbs in the fridge. There are no special techniques to be used here. All you need to do is to take the leaves (cut off the branches if you want), and put them inside a bowl full of water (the water must be cool, not too cold). Put these in the refrigerator, and keep it there until the need to utilize them arises.
This is another way that you can preserve the flavor of the herb. If you are used to growing and tending plants, the technique will be very familiar, but if not the process involves fastening the branches together and consigning it to a place in the house that is dry and with no moisture (a drawer, for example).
After the drying process, you can remove the branches and roll the leaves in your hand, preparing it for use in cooking.
If you need to keep the chervil around for a couple of weeks, keeping the herbs in a chilly environment is the perfect solution. To prepare the plant for cold storage, first it is necessary to remove the twigs. After discarding them, prepare a plastic container to hold the leaves. You can keep the leaves as is, or you may crush them.