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Chervil has been a medicinal and culinary herb for centuries. Chervil seeds were found in Tutankhamun's tomb and, Romans were fond of it and in medieval times it was regarded as the "finest salade herbe", even being listed as an essential ingredient in 15th century manuscripts. Chervil provides a ready source of Vitamin C, so there is an added bonus to keeping a supply during winter.

Chervil is a hardy annual that grows about 25cm high. Despite its fragile appearance chervil prefers cooler weather because it tends to bolt (seed) when the weather is warmer. In winter plant chervil in a sheltered sunny area and water regularly to keep the soil moist, but not sodden. Chervil makes a fine window box plant and forms an attractive bushy plant that can also be used as a border to a herb garden.

Medicinal properties: a good source of Vitamin C, the leaves have a mild digestive action and an infusion of fresh leaves can settle the stomach. make an infusion to bring relief to a head cold. In Europe chervil is used as a spring tonic that lifts the spirits.

Culinary uses: Chervil looks alot like parsley and i prefer to use it as an alternative to parsley. The taste is more distinctive than parsley with a slight hint of aniseed. It brings out the flavor of other herbs and the classic French combination, fines herbes, combines chervil and parsley, tarragon and chives, this is a combination i personally use whenever in the kitchen. On its own it adds fragrance to cream-based soups, butter sauces, scrambled eggs or omelettes. Its best added at the end of the cooking process to keep its flavor. Of course the herb is best used fresh as it does not dry well like most leafy herbs.