Chervil … sounds like a delicious stew from grandma’s time and also tastes like “home”. It is more at home in the European Kitchen and the popular kitchen herb belongs to the umbelliferae family. Sowing chervil in the garden begins in the frost-free period in March. It’s a fast-growing and particularly aromatic herb before flowering. If the plant is pruned back regularly, plenty of fresh aromatic shoots will grow quickly. Chervil smells and tastes of anise and fennel and can be universally used in our kitchen. It tastes particularly well in soups, sauces, fish and meat dishes.
