Growing Chervil

Chervil comes in two distinct types, salad chervil and turnip-rooted chervil. Salad chervil is grown about like parsley. The seeds must be bedded in damp sand for a few weeks before being sown; otherwise, their germination is very slow.

Its bright green leaves look like carrot tops, not too surprising being that it is a member of the carrot family. It also produces characteristic umbels of tiny silvery white flowers at the end of its very short growing period.

Chervil goes to seed quickly in the heat, and in fact, unlike most other culinary herbs, prefers a cool, moist and shaded location. To promote growth and a longer season, pinch off the tops. Successive plantings will help to give you a longer harvest.

Chervil also has a very long tap root, and does not like to be transplanted so be sure to sow the seeds in the desired location. Chervil is one of those herbs that does well growing in containers. As the plant matures, the leaves tend to turn a purple, bronze color. At this stage they also lose the pungency of their taste, so use only the young green leaves.

Turnip-rooted chervil thrives in practically all parts of the country where the soil is fertile and the moisture sufficient. In the South, the seeds are usually sown in the fall, but they may not germinate until spring. In the North, the seeds may be sown in the autumn to germinate in the spring; or the plants may be started indoors in later winter and transplanted to open ground later on. The spacing and culture of chervil are about the same as for beets and carrots.

When harvesting Chevril remove leaves from the outside of the plant when gathering for the kitchen. At the same time remove most (but not all) flower-heads - leave a few to produce seeds for a self-sown crop next year. Like with most herbs harvesting promotes new growth.

Add finely chopped leaves to soups, fish and egg dishes, just before serving. Garnish salads with it. Add to dishes at the last moment before serving. Chervil is what gives Béarnaise its distinctive taste. Chervil tastes great with salmon, trout, young asparagus, new potatoes, baby green beans and carrots, salads of spring greens. Chervil's flavor is lost very easily, either by drying or by heat.