Wednesday, March 18, 2020

An abundance of chervil

The chervil patch is happy. It reseeded itself last fall when the plants bolted and now it has come back again. It seems to do this twice a year, when the weather is cool and wet. We're not using as much as we should, so we need to make an effort. Chervil has a subtle anise taste, similar to tarragon but not as strong. In my opinion, it's best raw, in salads or as a garnish.

Chervil, or cerfeuil in French, looks a little like parsley and tastes a little like tarragon.

Yesterday we decided to cancel our planned April trip up to the Somme in northern France. We're not supposed to be making any unnecessary trips at least for the next two weeks, and probably beyond, depending on how the epidemic pans out (see what I did there?). And since most attractions and restaurants will be closed, and shopping for food may not be easy, we just don't see the point in going. The owner of the rental property we reserved was understanding, and probably a bit relieved, and will be sending our deposit check back. Maybe we'll go in the fall, or next spring.

There are plenty of things to attend to around the house and yard as spring arrives, not the least of which is planting seeds for this year's vegetable garden. Tomatoes, pumpkins, peas, beans, and zucchini. I can't wait!


  1. I remember my mil telling me that they always made a chicken soup flavored with chervil when it first came up in the spring. You are lucky to have so much...My younger daughter is a professor of biology and she thinks this epidemic may last four to six months. I hope she is wrong!

  2. You should try the soupe au cerfeuil at I have fond memories of that kind of soup in Belgium many decades ago! It was called soupe verte.

  3. Last year when you posted that the yields on your snow peas and Italian green/yellow beans were quite low, I made a mental note to suggest that you use a legume inoculant in the trench before planting your seeds. When we lived in Vermont and had the same problem, an old-timer gave me a tip about this, and it worked wonders. There's plenty of info on the internet now about these. Just be sure you buy the appropriate one for your purposes. Not the one for alfalfa, for instance.
    Always so exciting to think of starting seeds!

  4. Perifillo in Spanish. Looks a little like perejil and tastes a little like estragón (which is nothing like estrogen, as far as I know).

  5. thickethouse, that's a good idea, similar to what chm mentioned below.

    chm, sounds tasty!

    sheila, I'll check that out. I've never heard of such. Thanks!

    mitch, oh, good. That's a relief. ;)

  6. Oh, I know what it is very well. It's great too, IMO.

    And there's so many of it in that photo. That's awesome! :)


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