Thrips are a common pest, but you can use our prevention tricks to keep them at bay!
Harvesting frequently helps prolong the plant’s life. Chervil has the most flavor when the plant is young and before it flowers. Snip entire outer branches at the base, leaving ⅓ of the plant at a time to ensure continuous and bushiest growth. If the leaves turn brown or purple, it’s time to replace it!
Native 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 staple in French cooking and is part of the aromatic blend “Les Fines Herbes”. It may also be included in the popular “Les Herbes de Provence” blend. Traditionally a springtime herb, Chervil is commonly paired with seafood and spring vegetables, though its versatility lends itself to eggs, potatoes, baked goods, and soft cheeses. Its flavor notes are lost during drying or prolonged heating, so it’s best to use it fresh or at the final stages of cooking.
