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| Chervil - Anthriscus cerefolium |
by Jennifer A. Wickescopyright 2002 What is it? Chervil is an herb in the parsley family. It has a distinct anise flavor. Some describe its flavor as a cross between tarragon and citrus. It has dark green curly leaves. It is the main herb in the herbal mix: fines herbes. It is cultivated for the leaves, despite the roots being edible too.
It originated from the Middle East and southern Russia. It most likely was introduced to Europe through the Romans. Other Names: Also called: cicily or sweet cicily. Storage: Fresh herbs should be carefully washed then wrapped in a damp paper towel, then placed in a plastic bag and stored in the butter compartment of the refrigerator. Dried herbs will only maintain freshness for 6 months to a year, so the smallest possible sized container should be bought if any particular herb is not used often. Substitution: Substitute with 1/2 parsley and 1/2 tarragon. Tips: Add chervil at the end of the meal preparation to help preserve its flavor. Serve with: artichokes, asparagus, beans, breads (savory), cabbage, chicken, corn, cucumber, duck, eggplant, eggs, fish, goose, ham, lamb, meatloaf, mushrooms, pasta, peas, pork, potatoes, rice, salad, soups and stews, spinach, summer squash, stuffing, tomatoes, turkey, vegetables. Gardening If you trying to grow your own kitchen herbal garden, then chervil should be grown in troughs. It likes the sun, but not the hot midday sun. Maintain a moist cool soil. If you are planting seeds, try planting them in the late Spring, early summer! Recipe Potato and Leek Soup with Fresh Chervil 3 leeks 1 tablespoon safflower oil -- cold-pressed 2 1/4 pounds Idaho potatoes -- cut into `-inch pieces 1 bay leaf 1 teaspoon dried thyme -- crushed 2 1/4 quarts chicken broth -- home made low-salt 1/4 cup Neufchatel cheese -- lowfat 1 dash ground white pepper 1/4 cup fresh chervil -- or 1 tbsp. dried chervil 1. Cut white parts of leeks lengthwise, rinse and cut into 1-inch pieces. Cut tender green parts of leeks into 1/8 x 1-inch strips. Reserve. 2. In large skillet or saucepot heat oil; add potatoes, white leek pieces, bay leaves and thyme. Cover. Cook 10 minutes, stirring once. 3. Add chicken broth; simmer, uncovered, 30 minutes. Cool 5 minutes. Remove bay leaves. 4. Stir in cheese and peppers. Press through a fine sieve. 5. Blanch reserved green strips of leek in boiling water 1 to 2 minutes. 6. Serve soup hot or cold. Top each serving with 2 teaspoons fresh chervil or 1/2 teaspoon dried leaf chervil and julienned strips of leek. Yields: 6 servings
 Recommended ReadingNew Herb Bible : Growing and Knowing Your Herbs - And How to Use Them by Caroline Foley, Jill Nice, Marcus A. Webb, Carol Foley New Herb Bible, full of the most up-to-date and comprehensive information, offers sound advice on how to grow herbs easily, for both decorative and practical purposes-almost anywhere from windowsills to flower pots to beds and borders. It covers every stage from preparing and planting to harvesting and drying. A full directory of the best known and most popular herbs explains which are best for culinary use, which relieve common complaints or cosmetic problems, and which delight the senses with their lasting aroma. Included are recipes and remedies, a complete guide to cooking with herbs, and a special medicinal section by an expert in the field. Each herb is photographed in full color for easy identification, rendering New Herb Bible as beautiful as it is informative-ideal for both the longtime enthusiast and anyone who, intrigued by their increasing popularity, longs to be initiated. (courtesy: Amazon) |
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