Home › The Principles of Cookery › Chervil

Chervil

Chervil is fit for drying in May, June, and July. Its leaves are tender and delicious, combining the flavour of parsley and fennel, though more aromatic than either. It may be used in salads, and for sauces, and also be prepared in the same way as parsley. It must not be forgotten that the root is poisonous.