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Anthriscus cerefolium, or Chervil is known as one of the 'fines herbes' with a delicate aniseed flavour. It is originally from Asia, Europe and North Africa and has been grown as a culinary herb for centuries. Used in all manner of dishes, the leaves are particularly complementary to eggs, potatoes and fish. Due to the delicate nature of the herb, it is best added at the end of cooking, and when used in salads, it lifts a simple green salad to new heights, and is particularly pretty as a garnish.
Chervil needs a shady moist position, and prefers light rich soils. It will happily grow in a container in semi-shade, although will require midday shade. The plant itself has fine, fern-like delicate leaves, and can produce a large plant (1-2ft) when fully grown. Tiny white flowers appear in Summer.
Storing Chervil is only recommended if the leaves are frozen immediately after picking, as this locks in the subtle flavours.