General Description/History

• a herb native to Asia, but has been used in Europe for centuries, where chervil soup is traditionally consumed on Holy Thursday
• included in the traditional French fines herbes mix (with parsley, tarragon, and thyme)
• also called French parsley
• sold as sprouts: white stems topped with light green fern-like leaves, often with a dark seed coat still attached
• should be consumed fresh, as most of the flavour is lost when dried or cooked
• tastes like an aniseed-flavoured parsley
• use fresh as a garnish, in salads or sprinkle on top of soups
• Available: April to December

Season: Summer,Autumn,Winter,Spring

Botanical Name: Anthriscus cerefolium

Alternative Names: 

Availablity: April,May,June,July,August,September,October,November,December

Growing Areas: