One of my favourite plants in the edible garden this year so far has been chervil. This is my first year growing this delightful little herb and I must say, it won’t be the last. I love its lacy foliage that looks a little like flat-leaf parsley (except daintier) and its tiny sprays of white flowers. It grows in a tidy mound instead of an ungainly sprawl and would transfer nicely over to an ornamental garden.
The flavour, though…what is that, exactly? I find it on the anise side, but others have described it as akin to tarragon (perhaps) or even basil, which I just don’t taste (well, maybe the purple basils, which seem to have a licorice zip to them). The leaves can get a bit tough in the hot sun, so it’s really fortunate that I positioned my chervil plants right next to my monster mizuna greens, which lend them a bit of shade (yep, in retrospect it was all a nice bunch of pre-planning on my part, LOL!). The chervil will have to fend for itself when I yank out the last bit of mizuna to eat.
So far, I’ve tried my chervil in egg dishes, in mixed green salads, and with baked fish…does anyone have any other favourite ways to use it? I will probably dry some of it for later use. I’m trying to think of a way to incorporate it into a canned product or baked good as well…the anise-ish-y flavour makes me think that it might pair well with pears or peaches, maybe even apples. Ooooh, food for thought! (Thoughts of food?). 😉
What “ornamental edible” (herb, greens, fruit etc.) has made an impression in your garden and on your tastebuds this year?
Flowery Prose 
I was thinking in a sweet poppyseed pound cake.
That sounds perfectly delightful! 🙂
Tell me if you make it, I’ve never tasted chervil before. But I have a seasoned palate and your description gave me a fairly good idea where to go with it. I’d like to know if it comes out on the upside of good…… 🙂
I will definitely let you know! I’ve got a recipe in mind…. 🙂
Yum……….. 🙂
My favourite herbs are the usual classics but I do grow Syrrian Thyme which has a peppery taste, wonderful with tomatoes also I add it to all the green salads I make, plus in quinoa or cous cous salads.
I will have to look for Syrian thyme; I will comb the seed catalogues this winter and try to obtain seed. It seems like something I would really enjoy!
I grew chervil for the first time this year too, and love it! I’d say it’s like parsley with an aniseedy twang to it. I’ve added it to both cooked and raw tomato sauces, and salads. I chopped mine right back after the heat and it’s sprouted lots of fresh leaves! I also grew savory and estragon and enjoyed them in salads too. 😀
I haven’t tried it in tomato sauce, that’s a great idea! I didn’t think to cut it back, I wonder if I have time to do so now for fresh growth. Can’t hurt to try, perhaps. I have been meaning to plant savoury for some time now, I think I will try it next year.
Interesting … I have never tasted this that I know of, let alone grown it. Something to try, definitely.
It has quite a bit of merit – you might like it! 🙂
I like herbs that grow in a tidy mound. Maybe I should try some chervil in my garden. I loved the savoury when I grew it. I should grow that again too.
I’m definitely going to give savoury a go next year, I really want to expand the amount of herbs I’m growing. I want to experiment more with their flavours in cooking. I’m very pleased with how chervil has performed here and I’d absolutely recommend it! 🙂
Have a fabulous day!
Pretty! I haven’t tried growing herbs, but I’m thinking that I should find a small spot in the vegetable garden to grow some. Chervil sounds delicious by your description.
It is very tasty, definitely a plant I’m going to grow from now on. I think you’d really like it…and it’s so pretty, even if you don’t eat it, you can still enjoy its good looks! 🙂
Hi Sheryl, you got me thinking about chervil all day and what I used to cook with it;0) For some reason, I never had in my Canadian garden. Anyway, when you make chicken soup throw in lots and lots. And a very special recipe: peel a few apples and put them in a shallow oven dish. stir a good amount of (fresh) chervil, with some black pepper and a dollop of honey in enough cream to cover the apples. Bake for about 30 minutes and ohoh it is so good;0) ♥ Johanna
You always have such wonderful recipes, Johanna – thank you once again! I knew there had to be a way to pair chervil with apples, it just seems right somehow! I like the idea of the black pepper in there as well. I will try this out this weekend!
I will also try it in chicken soup – I was actually thinking of making some soon anyway. These colder evenings have got me thinking of soup. 🙂
Thanks so much! Have a fantastic day!
YUM! I have never heard of that until now…I think I would like it too. It sounds maybe it would be yummy in a Vietnamese pho….
I will look for it! Very attractive plant it looks like from your pictures!
I bet it would be delicious in pho, I hadn’t thought of that! 🙂
I have so much envy for people that have the gardening gene. I have tried so many times to grow a vegetable or herb garden and it never survives. Thanks for introducing me to chervil – I will look out for it now!
Raj
Pink Chai Style
Gardening can sometimes be tricky – there are a lot of inputs involved! But experimentation is always fun to do! 🙂 I do hope you get a chance to try growing chervil…it seems like a very undemanding plant. You may really enjoy the flavour in cooking!
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I have been wanting to try this and now I will have to do so…sounds yummy
I think you will like the look – and the taste – of chervil; I’m pretty happy with them so far!