Chervil anyone else "LOVE" this Herb??
Hi, Just wondering if anyone else loves Chervil as much as I do, seems like its sort of forgotten and hardly ever mentioned but its one of my favorite spring herbs its awesome in a compound butter for fish or potatoes and good on just about anything but I never see it in the stores like all the other herbs or mentioned much?? Just curious if anyone else grows it??
Love chervil. It's used much more frequently in Europe
than in the US where it is sometimes difficult to find.
I have tried to grow it with limited success but. then, my
husband used to say I had a brown thumb.
Beautiful, isn't it?
Poach/steam salmon fillets for a few minutes (5 max) in about 1/2 inch of white wine in a covered pan. Remove fillets to a low oven to keep warm on a serving plate. Stir plenty of chopped chervil and a couple of dollops of heavy cream into the cooking liqour, bubble for a minute or two (the liquid, not you), and spoon over the fish. S&P may be needed.
A whole side of salmon looks great done this way, but gets rather ragged as you serve it. We mainly use single serving fillet cuts or steaks.
I love and grow chervil. My chervil's peak is the spring and it dies off in the heat of the summer- but I find it comes back again when the temps cool down in the fall. (I am in Washington DC.) It has been quite prolific for me- the big problem is that it seems to bolt quickly.