Sprouts of chervil coming up among fall's leaf litter.
Well, last year the seed crop was abundant, and this fall I noticed these seedlings coming up all on their own. They're still there, so I'm hopeful that we'll have a good early crop over the next months. Chervil is a tasty herb with a light anise taste. It's good in salads and with chicken dishes, and would probably be a great addition to some Asian dishes, too. I'm hopeful that it's established itself and will self-perpetuate in this bed.
Chervil is one of my favorite herbs; it makes delicious potage de cerfeuil.
ReplyDeleteI love the flavor and fragrance... and your photo.
ReplyDeleteI doubt chervil would like an Alabama summer. I would like to try the soup chm mentioned.
ReplyDeleteIn Hungary my mil told me they had chervil growing underneath some bushes (I'm can't imagine far underneath them, but perhaps at the edge?) and it came up every year in the spring. They used it in broths, especially chicken broth. I've tried this and really like it.
ReplyDeleteIt's out there in this cold weather?
ReplyDeleteIt looks to me like what I call Italian parsley, yet the Wiki says it's also called French parsley. It is really a parsley? Confusing, but maybe it's really an EU parsley.
ReplyDeleteLovely picture.
chm, haha! I haven't had enough yet to make that. Maybe next year!
ReplyDeletemitch, we use it most often in a salad of sliced black radish and mimolette cheese. Yum!
evelyn, me too!
thickethouse, sounds good!
judy, so far, it's still there. It's up against the house on the western side.
emm, Wikipedia says it's related to parsley, but it has a different flavor.