Anthriscus cerefollium
DESCRIPTION
This French culinary herb is a cold hardy annual that grows close to the ground. As a member of the Apiaceae family, it resembles parsley and carrot.
PROVENANCE
Seed is Oshkosh-grown, coming from Celia Sawicki’s garden where chervil has been growing and reseeding itself for decades. Celia reports using fresh Chervil from the garden in Thanksgiving and Christmas cooking since it stays fresh and viable even after frost and snow. Local seed stewards currently include Celia Sawicki and Julia Chybowski.
GROWING RECOMMENDATIONS
Direct sow with a light covering of soil anytime from April to September.
SEED SAVING
Chervil will easily reseed itself in the garden but dry seed can also be harvested to share.
CULINARY USE
Chervil is traditionally part of the French fines herbes combination with tarragon used chives, parsley. It has a delicate flavor a little like anise or licorice. Use it in soups, stews or with eggs.
PRESERVING THE HARVEST
This herb dries well.