Chervil

Chervil’s a great herb for summer, but it’s often overlooked, no doubt in part because it can be hard to track down. As you might expect from its refined appearance, chervil tastes mild and subtle; a little like parsley but with a sophisticated yet gentle aniseed warmth.

It’s one of the easiest herbs to grow. It grows quickly and is ready for harvesting after only six to eight weeks. It needs a cool, moist spot with dappled shade; when you’ve found that, simply scatter the seeds where you’d like them to grow. Sow more plants than you need and use the thinnings as a pretty, tasty addition to salads, better still, harvest the young leaves and use as microgreen

It is often used with tarragon, chives and parsley, as one of the French fab four of flavour in a “fines herbes” mixture. Use Chervil to flavour eggs, fish, chicken and light sauces and dressings. It complements scrambled eggs and omelettes, cream cheese and herb sandwiches, salads and even mashed potatoes and combines well with mild cheeses and is a tasty addition to herb butters.

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