~ C H E R V I L ~

Chervil is one of our more aromatic kitchen herbs. It can be harvested throughout the summer by sowing at regular intervals. An aromatic and tasty plant!

Chervil is an annual plant in the carrot family, the Umbelliferae. It has feathery, parsley-like leaves and the white flowers grow in the shape of a parasol.

Chervil will grow in any garden soil in either sun or shade and will also thrive in tubs. Make sure to grow plenty ~ not only can Chervil be used as a salad herb, but it can also replace Parsley or Curly Kale as a garnish.

Chervil is a fast-growing herb. Seeds sown in early spring produce "table ready" herbs after only 6 weeks and summer-sown Chervil takes only 4 to 5 weeks. Plants sown later can be harvested over a longer period. They are less likely to flower and set seed at such a late point in the season as the days are shorter.

If the weather is dry, water the ground thoroughly, since this rapidly-growing plant uses a lot of water. Also, over-dry plants tend to flower and go to seed early.

Chervil is ready to harvest when it is about 6 inches tall, before the stems have begun to elongate. Once this plant starts to flower, stems begin to shoot up and the leaves lose their taste. Chervil left to stand too long in the fall may produce leaves lackng in chlorophyll and the plants look pale and sick.

By sowing new seeds at regular intervals, enough Chervil can be harvested for both immediate use and for storing in the freezer. There is no flavor loss in the freezing process.

Chervil can grow in both sun and shade and in any summer temperature.

ASPARAGUS AND CHERVIL SOUP

2 leeks
3 tablespoons olive oil
1.5 quarts good chicken stock
2 baking potatoes, peeled and finely chopped
1 lb. asparagus, washed
A handful of chervil
2 cups double cream
Salt and freshly ground black pepper

Remove the outer leaves of the leeks and finely slice. Wash thoroughly and leave to drain. Heat the oil in a large pan and fry the leeks until very soft. Add the stock and potatoes, increase the heat slightly, return to the boil and cook for 10 minutes.

Meanwhile, trim the asparagus stems, discarding any tough ends. Slice the asparagus stems and tips into 1 inch pieces and add to the potatoes. Boil for a further 7 minutes or until tender. Strip the chervil leaves from their stems. Add the stems to the soup. Liquidize and strain. Finely chop the chervil leaves and stir into the soup with the cream. Season to taste and thin with water if wished. Garnish with chervil leaves. Serve hot or cold. If serving cold, you can garnish the soup with ice. Line a shallow baking dish with cling film, and cover with a very thin layer of water. Freeze. Lift off the film, break into large pieces and scatter in the cold soup.

Serves 8.