Organic chervil

Seeds:  800  / Botanical name:  Anthriscus cerefolium

Essential ingredient of Frankfurt Green Sauce

Chervil emits an anise-like scent and is considered an important plant for bees and bumblebees. It reaches a height of 20 centimeters in a pot and up to 70 centimeters in the ground. It's best to avoid collecting chervil in the wild, as it can easily be confused with the poisonous hemlock.

Natural habitat:  Chervil is native to Western Asia and Southeastern Europe.

In the kitchen:  Chervil is a popular and suitable herb for soups and stews (e.g., chervil soup), dressings and remoulade, roast lamb, fish dishes, scrambled eggs, omelets, and braised tomatoes. As it is one of the first plants ready for harvest in the year, it is a popular seasoning for spring dishes. It is also an essential ingredient in the French herb blend fines herbes and Frankfurt green sauce. Chervil should not be dried, but frozen. Drying causes the herb to lose much of its aroma as the essential oils evaporate. Harvest chervil before it flowers, as the leaves lose their flavor and become bitter after flowering. Cut the stems about 4 centimeters above the ground with scissors and clean the plant parts under running water. Let the excess water drain off and chop the chervil finely with a sharp knife. Store the chopped chervil in a freezer bag or sealable container in the freezer, where it will keep for a long time. Use the chervil while still frozen and add it to the dish just before serving.