What is Chervil?
Chervil is an annual herb growing up to 70 cm (2 ft 4 in). It is native to the Caucasus and western Asia and was used for seasoning food by the ancient Romans, who during their military campaigns introduced it to many European countries including the British Isles.
The leaves are a very delicate flavouring characteristic chiefly of the French cuisine. Because its aroma, reminiscent of a mixture of anise and parsley, evaporates readily, it should be added to hot dishes during the last stage of cooking, but best of all it should be used fresh.
Chervil combined with parsley, tarragon and chives make a fines herbes mixture used in omelettes. It is also used to flavour vegetables, meats (chiefly mutton), roast chicken and grilled fish. Chervil soup made of beef bouillon, cream and egg yolks was very popular at one time. On hot summer days chervil provides welcome variety when mixed with cream cheese or simply sprinkled on bread and butter. The leaves can be steeped in white wine vinegar to make a delicious salad dressing.
The leaves, too, may be used to flavour foods. They are cooked together with the .stalks and removed before the food is served. If they are stripped from the thick stalks the leaves can be readily dried.
Chamomile is commonly grown in the herb garden and because of its low growing havit can be used in place of grass. The double flowered forms (1) in which most of the tubular florets have been replaced by tongue shaped ray florets are generally cultivated nowadays. The commercially available herb usually consists of the flowers of the double form.
The flowers are collected by hand in succession as soon as they are fully open and then dried as rapidly as possible in a well-ventilated place at a temperature not exceeding 30 C (86 F). They must be dried thoroughly to prevent spoiling caused by moisture condensation on overheating.
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