Very popular with Europeans, garden chervil is a biennial plant up to zone 3. It is distinguished by very jagged light green leaves with a delicious aniseed flavor which works wonders with potatoes, eggs and fish. As its delicate flavor resists heat poorly, it is only added to dishes at the end of cooking. Chervil is also eaten fresh in salads and makes a nice garnish to replace parsley. The flowers and roots of chervil are also used to flavor dishes. It is better to freeze chervil rather than dehydrate it, so it retains its flavor better.
Number of days to harvest: Microgreens: 18 | Young leaves: 40 | Mature leaves: 60
