Chervil, Brussels Winter
Fresh chervil is an excellent flavoring for peas, potatoes, carrots, eggs, and fish. It is also a key ingredient of French cuisine. Chervil loses its delicate anise flavor when dried, but the flavor can be preserved in chervil butter. It is best added just before serving. Chervil of the best quality comes from plants grown in partial shade in successive sowings. (Anthriscus cerefolium)
Medicinal: Traditionally used as a diaphoretic to treat fevers. Herbalist Juliette de Bairacli Levy reports that it is good for poor memory and depression. As a bitter tonic with an aromatic anise-like flavor it is helpful for liver and kidney functions and as an expectorant.
Growing instructions: Annual. Germination is light dependent. Germination at 55°F in 7-21 days. Transplant or direct sow. Space 6" apart. Part shade. Grows 12"-24" tall.
Packet: 0.70 g - approximately 308 seeds