What is Chevil?

Chervil, or anthriscus cerefolium , is an annual that many cultivate as a culinary herb. It's in the parsley family. Related plant, Chaerophyllum Bulbosum , is grown for its edible root.

History

Although many people may not be familiar with Chevil, it has been a long time. Aristophanes, a playwright of ancient Greece, mentioned it in an early comedy, while the Pliny, the Roman scientist and the scholar, referred to its use in cooking and medicine.

Description

Chervil grows to a height of 12 to 26 inches (30 to 66 cm). Its small white flowers bloom from May to July.

Gardening

This plant prefers a light shade. The best is serial plants to maintain the prepared offer. Chevil can be grown in a window box and will play winter if the temperature remains at 45 ° F (7 ° C) or higher.

Chervil is best used fresh. In order to save it, it should be wrapped in damp paper towels and plastic udripped in a fragile or hydrator in the refrigerator. It can only be used for two to three days. Its short life means it is difficult to find for sale, and this is one of the reasons why it is not well known.

food and other use

Lemon taste Chevil is lost with long cooking times. Due to this fragility, it should be added at the very end of the preparation of cooked food or used as a decoration. It is not very useful for dried Chevil.

found in soups and sauces as well as used in fish and egg meals, Chevil is a basic salad ingredient in southern France and northern Italy. In fact, it is one of the typical green in the French mesclun, along with arugula and endive. It is also included in the penalty herbes mixture, along with tarragon, chives and parsley. Flowers are also used in salads.

Young Chervil, along with basil, arugula, and more,They are part of the class of items called microgreens or Microherbs , which are a popular decoration, icing and accent and replace parsley in some environment. They are available on specialized grocery markets and farmers.