Monday, September 7, 2015
How I use herbs - Chervil
How to grow chervil
Chervil grows easily from seeds. I just scattered them around the garden at first, and now it self-seeds. No special treatment required. It grows best in the cooler months, in shade, with plenty of moisture. It dies off in summer in my garden, after producing flowers and seeds. It doesn't grow very big, so its best to seed generously and weed out unwanted plants later.
How to use chervil
Chervil is very similar to parsley, but has a more subtle flavour, with a faint hint of aniseed. I enjoy it chopped up with parsley, nasturtium leaves, coriander leaves, basil and anything else fresh and green (purslane, herb robert etc) as a garnish in salads or added to soups and casseroles after cooking. After I started growing chervil I recognised it in a salad at a fancy lunch event that I went to for work, so I am feeling very fashionable!
Medicinally, chervil is said to be good for digestion, as a blood cleanser, to lower blood pressure, and as a diuretic. The juice can be used for skin conditions and a tea made from the leaves is used for eye conditions.
In the garden, if you let chervil flower it produces large umbels, which are attractive to beneficial insects. Apparently the leaves can also be used to repel ants - I haven't tried that one though.
Do you grow chervil? Do you use it in cooking or medicinally?
Other posts about herbs in my garden:
How I use herbs - Mint, Peppermint and Spearmint
How I use herbs - Aloe Vera
How I use herbs - Basil
How I use herbs - Ginger, galangal and turmeric
How I use herbs - Marigold, calendula and winter taragon
How I use herbs - Soapwort
How I use herbs - Comfrey
How I use herbs - Nasturtium
How I use herbs - Parsley
How I use herbs - Borage
How I use herbs - Herb Robert
How I use herbs - Purslane
How I use herbs - Chickweed
How I use herbs - Neem oil
How I use herbs - Rue, tansy and wormwood
How I use herbs - Brahmi
How I use herbs - Yarrow
How I use herbs - Arrowroot
Liz lives on eight acres in south east Queensland, Australia, with her husband Peter and two dogs. They have a passion for small-scale organic farming and producing and eating real food. They keep chickens, beef steers, two jersey cows and a big vegetable garden. Liz writes a blog about their farm to both inspire and help others who are interested in self-sufficiency, sustainability and permaculture.
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