CHERVIL
Anthriscus cerefolium
Luscious green leaves have special subtle flavor. Traditionally used in all spring soups and salads. Can improve every dish in which parsley is used. Curled leaves make a handsome garnish.
Leaves eaten raw are rich in Vitamin C, carotene, iron and magnesium. They may be infused to make a tea to stimulate digestion and alleviate circulation disorders, and fresh leaves may be applied to aching joints in a warm poultice.
Chervil appears widely in French cooking. The feathery leaves have a delicate aniseed flavor which makes them popular for adding, chopped, as a garnish to soups, sauces or vegetables. The young leaves are delicious in salads.
Semi-shade is best, because the problem with chervil is that it will burst into flower too quickly when the weather becomes sunny and hot and be of no use as a culinary herb. Cut away flowering stems to encourage fresh leaf growth.
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