In ancient days chervil was considered so precious that a basket of seeds was found in Tutankhamen’s tomb. It has been grown as a flavouring herb in temperate climates across the world; brought into Britain by the Romans, it was revered as a medicine for treating the blood. It was associated with religious penance and Lenten herbs and eaten on feast days. Every meal during winter should be enhanced by fresh chopped chervil: it literally is one of the most versatile of herbs and can be used as parsley is — lavishly, fresh and frequently. In French cuisine it is one of the much-loved traditional fines herbes. Its parsley-aniseed flavour enhances every savoury dish. It acts as a tonic herb, a circulatory herb and a cleanser; it fights infections, is a good diuretic, and will help to lower high blood pressure.
A. CULTIVATION Prefers well-dug richly composted soil in partial shade (40-50% shade cloth works well). Chervil is a cool weather plant, though heavy frost will kill it. It does well in deep pots provided it is kept moist and shaded.
B. PROPAGATION Sow seeds in trays in early autumn for winter planting and transplant when big enough to handle, 30 cm apart. It has a long taproot, so it is often safer to sow it in situ, especially under larger herbs so that it can be shaded, as it hates to be transplanted.
C. HARVESTING AND PROCESSING Harvest can begin when the plants are 6 weeks old. Pick the fern-like outer leaves continuously to encourage abundant growth.
D. COMPANION PLANTING Does well with dill and coriander to shade it. It enhances the growth of radishes and carrots.
E. USES OF CHERVIL
i. Culinary: Chop into salads, stirfries, over vegetables, roast meats, sausages, cold meats, chicken, fish and egg dishes. Use it as the French do, in scrambled eggs and omelettes and as the Italians do, sprinkled over pasta and in sauces!
ii. Medicinal: Rich in vitamin C, beta-carotene, magnesium, potassium and calcium, chervil tea is a wonderful digestive that will stimulate the whole digestive system, easing constipation, bloating colic and flatulence. It is also an excellent circulatory herb that soothes varicose vein throbbing and discomfort and if eaten daily during the cold months, will ease chilblains and aching cold feet. Use as a poultice over aching joints. Chervil is also a valuable liver cleanser: a cup of fresh chervil tea on those ‘off’ days will quickly remove that sluggish feeling and act as a safe diuretic. Chervil tea will help to lower high blood pressure. Take one cup on alternate days. To make the tea use 1/4 cup fresh leaves. Pour over this 1 cup boiling water. Stand 5 minutes. Strain and sip slowly.
iii. Cosmetic: Chervil lotion is an excellent refresher that will discourage dry flaky wrinkles, as well as oily build-up and problem skin. Blended with aqueous cream, for those who do not use soap on their faces, this is the best cleansing cream. I know. Cooled chervil tea makes a soothing wash for the eyes.
Other uses Chamomile, also a winter annual, along with melissa and chervil is still used today by farmers in Europe as a compress to treat hoof rot in cattle and horses. Equal quantities of all three leaves and chamomile flowers are soaked in hot water and then applied to the hoof, bound in place with a leather sock. Usually fresh applications for four days, morning and evening, cleared the problem.
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