Chervil is More Interesting Than Parsley

Parsley, parsley, parsley, it’s everywhere. A sprig of parsley sits next to your Shrimp Dijon at a restaurant. Many recipes call for parsley, either for a touch of color in an otherwise ordinary looking sauce or as a subtle flavor to perk up a mild dish. Next time you have the urge to grab the parsley, try chervil instead. A cousin of parsley, chervil is very similar, but much more delicate. Although the United States has just recently joined the world in cultivating chervil, this herb with long stems and feathery leaves has been around a very long time. It has quite an interesting history. A native of Europe and Western Asia, chervil was believed to be one of the warming spices used to make oil with which Moses blessed the vessels of the Tabernacle. Pliney, in the first century, used chervil as a seasoning. Chervil was also a valuable herb in the Middle Ages for its medicinal properties. It was used to treat inflamed eyes, to smooth wrinkles and as a treatment for blood clots. Chervil is one of the first herbs available in the spring and was often served as a soup or broth to revitalize the blood after the long winter months. Chervil was also used in sauces designed to make Lenten food more appetizing. The flavor of chervil is similar to parsley with a touch of anise. The flavor and fragrance are said to resemble the myrrh brought to Bethlehem by the Three Wise Men. It became a symbol of new life to early Christians who started the tradition of serving chervil soup on Holy Thursday. Chervil is one of the classic components of the French herb blend, fines herbes. Chervil compliments lobster, crab and scallops, sole, white-fleshed birds and delicate vegetables. Its soft flavor is also good in sauces, salad dressings and eggs. Use chervil generously. Two tablespoons to one-quarter cup is a good starting point for six servings. To retain the flavor, add chervil leaves at the end of the cooking process, otherwise it will turn drab and flavorless. Growing this delicate herb is fairly easy. It grows quickly in filtered shade such as among taller herbs. Watering often will help develop its flavor. Scatter the seeds in place and leave them uncovered. The plants should mature in six to eight weeks. To keep a nice supply, sow new plantings every couple of weeks in the spring and summer. You can also grow chervil in pots indoors. It needs rich soil, moisture and good drainage. A cool sunny window is ideal. To harvest chervil, gather a bunch of sprigs together and cut them off about one to two inches above the ground. Kept in a resealable plastic bag in the refrigerator, it should last up to three days. Although fresh chervil is usually only available at gourmet grocery stores because of its delicate nature, dried chervil can be found in the spice aisle of your local supermarket. Chervil loses much of its flavor when dried, so if you like its flavor, it is probably best to grow your own. Since it’s so easy to grow, you could probably just throw some seeds in among your tomato plants or other herbs and forget about it. It certainly is a lot more interesting than parsley.