Anthriscus cerefolium UMBELLIFERAE
Fresh chervil is an excellent flavoring for peas, potatoes, carrots, eggs, and fish, and a key ingredient of French cuisine. Chervil loses its delicate anise flavor when dried, but the flavor can be preserved in chervil butter. It is best added just before serving. Chervil of the best quality comes from plants grown in partial shade in successive sowings. Medicinal: Traditionally used as a diaphoretic to treat fevers. Herbalis, Juliette de Bairacli Levy reports that it is good for poor memory and depression. As a bitter tonic with an aromatic anise-like flavor it is helpful for liver and kidney functions and as an expectorant.
[Culture: Annual/55°F/light-dependent germinator/7-21 days/transplant, direct sow/part shade/12-24" ht./6" apart]
This product was added to our catalog on Wednesday 03 November, 2004.