A small hardy herb that has a long cropping period. The parsley-like leaves have a delicate flavor of anise and parsley. When used in cooking it must be added at the end of the process in order to retain flovor. Annual. H:30cm W:20cm. 12cm, 17cm

Also known as French Parsley.

Growth Characteristics:
• Biennial, Frost hardy.

Height:
•±60 cm; Spread: ±30 cm.

Cultivation:
• Full sun to semi-shade; Well drained, composted soil.

Harvesting:
• Pick fresh leaves throughout the year.

Companion Planting:
• Vegetables: Plant with Carrots, Radish,
• Attracting Beneficial insects: Hoverfly, Wasp,

• Use Fresh Chervil leaves and flowers with:
• Vegetables, Potatoes,
• Casseroles, Cheese, Eggs, Garnish, Herb Butters, Salads, Sauces, Soups,
• Chicken, Fish, Shellfish,
• French dishes. It is an essential ingredient of ravigote sauces and fines herbes .
• The delicate anise flavour does not withstand drying or prolonged cooking; chervil is therefore usually added just before serving.
• Eat raw for additional vitamin C, carotene, iron and magnesium.
• Curried Vegetables with Rice and Feta.

• Use in an infusion or face mask to cleanse skin, maintain suppleness and discourage wrinkles.

Chervil may be beneficial in the following cases:

General
• Topical for conjunctivitis, inflamed eyelids.

Skin
• Eczema.

Respiratory System
• Alleviate chronic catarrh, Expectorant.

Cardiovascular System
• High blood pressure.

Liver
• Jaundice, Liver complaints.

Digestive system
• Stimulate digestion, Indigestion.

Urinary System
• Fluid retention.

Musculo / Skeletal System
• Rheumatism

Preparation and dosage:
TEA:
• One cup, three times per day.