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"Grie
Soss" of Frankfurt
(Green Sauce)
Natural
Pest &
Environment Controls
Herbs
Alive!™
Produces bigger yield, bigger flavor! Natural food with just the right
balance of nutrients for lush, full foliage growth without sacrificing
robust flavor.
1 lb bag.
 
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June 2004
Did not plant
for this year yet. I knew I forgot something!
May
2002
A
member of the carrot family, chervil does not like to be transplanted
any more than carrots do, so seed where you want them to be,
keeping in mine that successive plantings will extend your harvest
season. Pinching off the tops of the plants as they grow will
promote new leaf growth, desirable since is best to eat the young
green leaves as they are the most flavorful. A staple of classic
French cooking (many compositions of the French herbes de Provençe
contain dried chervil), chervil has graced my kitchen to flavor
eggs & chicken, but it is also an excellent accent for fish,
light sauces and dressings, or herb butters, and a pretty garnish
thanks to its interesting & delicate leaf structure. Its flavor
is so distinct & intense, little else is needed as flavoring
when this herb is added to foods. Gotta love an herb that offers
a perfect low-calorie option sacrificing nothing in terms of taste!
When thinking of how to use chervil, think Springtime Fresh! Chervil,
a spring time herb who thrives in cool, moist, shaded locations,
blends flavors well with other spring time foods such as young
asparagus, new potatoes, baby green beans and carrots, and salads
of spring mixed greens. Heat and Chervil do not mix well. chervil
will quickly go to seed in the heat and Chervil's flavor is lost
very easily, either in the process drying the herb, or too much
heat during cooking, so always add this herb to your sauce in
the final moments of cooking or sprinkle some fresh, chopped herb
on an entree as an edible garnish. Chervil's flavor will preserve
in white wine vinegar and if kept in a bag loosely tied on the
top shelf of the refrigerator, chervil will last up to a week.
But I like to just cut as I need, and always have fresh herbs
to work with.
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