THE GENTLE HERB

THOUGH EASY TO GROW, CHERVIL NEEDS CAREFUL TENDING BUT WILL REWARD YOU WITH ITS SUBTLE FLAVOUR

Words Chloe Thomson

Unless you’re a herb enthusiast, chervil is one you might never have come across, let alone used. I’d describe it as parsley’s more delicate, lesser-known cousin. The flavour is like a gentle cross between aniseedy tarragon and parsley but, unlike those more common herbs, chervil’s a tricky one to find at supermarkets and greengrocers, which in my book means it’s perfect to grow at home. Widely used in French cooking, it naturally pairs well with butter, wine, fish, poultry and eggs. The delicate leaves make a dainty garnish in soups and salads. GROWING AND HARVESTING Grown in the cooler months, chervil will thrive in a part-shade to full-sun position. Just direct-sow the seeds where you’d like them to grow. IF PLANTED IN A HOT LOCATION, IT WILL BOLT TO SEED QUICKLY AND BECOME BITTER. For success…

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Good Organic Gardening (Digital) - 1 Issue, Issue #12.1 - 2021

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