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💡Temperature: Prefers cooler temperatures (60-70°F) and can bolt quickly in warmer environments.
✂️ Pruning: Remove leaves with brown spots if they appear. Chervil has a long taproot, so check the roots at least monthly and trim any that are brown or extending past the yPod. Snip flowers as they appear to extend the plant’s life.
🔎 Plant Health: Thrips are a common pest, but you can use our prevention tricks to keep them at bay.
🌿 Harvest: Harvesting frequently helps prolong the plant’s life. Chervil has the most flavor when the plant is young. Snip entire branches at the base, harvest outer branches first to encourage bushier growth. Once the plant flowers, the leaves can begin to lose flavor. If the leaves turn brown or purple, it is time to replace it. Leave ⅓ of the plant’s height at a time to ensure continued growth.
Locally naturalized to the Mediterranean region, Chervil was once referred to as “Myrhis” for the similarity of its essential oil to the resinous substance of Myrrh. It has a long history in traditional medicine to treat inflammatory conditions, digestive disorders, high blood pressure, and even alleviate hiccups.
Chervil is a good source of antioxidants along with vitamins A and C, carotene, iron, magnesium, calcium, zinc, folate, phosphorus, and selenium. Its bright flavor is a cross between tarragon and parsley with subtle hints of licorice or anise.
Chervil flavor has been described as a cross between tarragon and parsley, with subtle hints of licorice or anise. Chervil is a staple in French cooking, it is part of the aromatic blend “Les Fines Herbs” and may also be included in “Les Herbs de Provence”. Being a springtime herb, Chervil is commonly paired with trout, salmon, baby green salads, young asparagus, and baby green beans and carrots. Chervil is a versatile herb that can make everyday staples, such as eggs or potatoes, more flavorful and exciting. As a garnish, Chervil can be used similar to parsley, finely chopped and sprinkled on meats, fish, soups, and salads. It can also be used in baked products, blended in herb butters, and paired with soft cheeses. Chervil’s flavor notes are lost during drying or prolonged heating, so it’s best to use it fresh and at the final stages of cooking.
Combine the olive oil, lemon juice, rice vinegar, chervil, shallots, and salt and pepper in a small bowl or container. Stir or shake to blend well.
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