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	Herbs: Chervil
		Chervil also has a very long tap root, and does not like to be transplanted so be sure to sow the seeds in the desired location.
		Chervil is also linked to the Easter celebration in parts of Europe, where it is eaten as part of the ceremony for Holy Thursday.
		Chervil is associated with Easter because its aroma is similar to that of myrrh (one of the gifts to the baby Jesus from the three wise men) and because of its early spring sprouting symbolizes renewal.
	www.sallys-place.com /food/columns/gilbert/chevil.htm (801 words)

	McCormick - Spice Encyclopedia - Chervil
		Chervil, Anthriscus cerefolium, is a small low-growing annual of the carrot family.
		Chervil is used in French and European cuisine and the spice blends of bouquet garni and fines herbes.
		Chervil is native to eastern Europe and western Asia.
	www.mccormick.com /content.cfm?id=10073 (134 words)

	New England Herb - Chervil (Site not responding. Last check: 2007-10-08)
		Chervil is native to the Middle East and was introduced to Europe by the Romans.
		Chervil is a widely used herb in France and is considered an essential herb in the classic blend called aux fines herbes, the other herbs to include chives, parsley and tarragon.
		Chervil is a classic French seasoning and complements eggs, fava beans, fennel, fish dishes, green beans, mushrooms, potatoes, poultry, oysters and soups.
	www.newenglandherbcompany.com /herbs/chervil.html (249 words)

	Chervil (Site not responding. Last check: 2007-10-08)
		Chervil, a dainty annual that grows from 30 to 45 cm (12 to 18 inches) tall, is native to southern Russia, the Caucasus, and perhaps the Middle East.
		Although chervil has never been widely employed as a medicinal herb, it was used in traditional herbal medicine as an expectorant and general stimulant, and to treat eczema, relieve stomach problems, and lower blood pressure.
		Chervil is often used to intensify the flavor of other herbs, and is included in the classic French fines herbes, along with parsley, chives, and tarragon.
	www.herbs2000.com /herbs/herbs_chervil.htm (723 words)

	Chervil
		Chervil is a lightgreen, lacey, fernlike leaf of Annthriscus cerefolium, a lowgrowing member of the parsley family.
		Chervil is grown in California and New Mexico.
		Chervil is one of the classic components of the popular French herb blend, fines herbes.
	www.culinarycafe.com /Spices_Herbs/Chervil.html (160 words)

	TheSpiceBarn.com \| Spice Dictionary
		Chervil is a herb that is native to Eastern Europe.
		Chervil is a biennial (an annual that may or may not come again for a second time) that loves the shade and will absolutely die if grown in hot, dry conditions.
		Chervil is better used as a fresh herb because during the during process alot of its anise-like aroma and parsley taste is lost.
	www.thespicebarn.com /spices.asp?id=50 (398 words)

	Chervil (Anthriscus cerefolium) (Site not responding. Last check: 2007-10-08)
		Chervil makes a great container plant and adapts readily to window boxes.
		Bits of chervil should be snipped from the outside edge of the plant with scissors and used fresh.
		Finely chopped chervil enhances the flavor of chicken, fish, herb butter, vegetables, cottage cheese, salads and egg dishes.
	www.gardenguides.com /herbs/chervil.htm (246 words)

	Chapter 8: Misc. Garden Plants, Foods, Flowers and Herbs (Site not responding. Last check: 2007-10-08)
		Chervil, or salad chervil, is of minor importance even in California where it is grown (Rosengarten 1969*) but is of more importance in Europe.
		Chervil is usually seeded in early spring but sometimes in the fall.
		Chervil produces a seedstalk to 2 feet tall, sets a crop of seed, and dies by midsummer (Knott 1949).
	gears.tucson.ars.ag.gov /book/chap8/chervil.html (341 words)

	Nation's Restaurant News: Chervil: Herb with verve leaves chefs enthralled with an alternative to parsley
		Chervil not only has taken parsley's traditional position as the finishing touch on a plate, perched atop foods as if preening its feathery leaves in the dining-room light, but also is replacing garlic in mashed potatoes, basil in pesto and any number of herbs in butter.
		She stirs minced chervil into a wild rice soup that is pureed with caramelized onions and then flavored with smoked, shredded duck.
		Chervil also is used as the finishing touch for Gotham Bar and Grill executive chef Alfred Portale's duck soup with foie gras ravioli.
	www.findarticles.com /p/articles/mi_m3190/is_27_34/ai_63331050 (1162 words)

	Chervil
		The flavor of chervil is similar to parsley with a touch of anise.
		Chervil should be added at the last moment to soups and stews.
		Chervil is mentioned in folk lore as a mild digestive and circulation stimulant.
	www.barryfarm.com /nutri_info/herbs/chervil.html (105 words)

	Out of the Frying Pan! Herb & Spice Encyclopedia: Chervil
		Chervil, a mild aromatic herb in the parsley family, has a very light anise flavor.
		Chervil is also a component of fines herbes.
		Chervil is the main component in fines herbes.
	www.outofthefryingpan.com /spices/chervil.shtml (104 words)

	How to Grow Chervil
		Chervil goes to seed quickly in the heat, and unlike other culinary herbs, prefers a cool, moist and shaded location.
		Chervil tastes great with salmon, trout, young asparagus, new potatoes, baby green beans and carrots, salads of spring greens.
		Chervil's flavor is lost very easily, either by drying or by heat.
	culinaryherbguide.com /growingchevril.htm (208 words)

	Questions and Answers - Chervil
		Fresh or dried, it is a bright green and quite delicate and should be added to a dish at the end of cooking.
		Chervil has a tendency to enhance the flavors of other herbs when used in combinations.
		A member of the parsley family, chervil is more delicate and fernlike than the familiar parsley.
	whatscookingamerica.net /Q-A/Chervil.htm (132 words)

	CU Herb Society Herb of the Month - Chervil
		Chervil is a cool weather plant that doesn't like hot weather or humidity and tends to bolt in those conditions.
		Chervil is used a lot by the French and is one of the ingredients of Fines Herbes.
		In Europe, chervil soup is a tradition on Holy Thursday, and the scent of the herb is supposed to be reminiscent of myrrh.
	www.prairienet.org /herbsociety/hotm/chervil.html (713 words)

	Chervil Tips and Recipes
		Chervil is a lacy looking herb that in some ways tastes much like a delicate licorce or tarragon type taste.
		Use chervil is soups, stews and egg dishes.
		Chervil is one of the herbs that "bolts" or tends to go to seed in warm weather.
	seedsofknowledge.com /chervil.html (472 words)

	cuisine.co.nz - food - kitchen gardener: chervil
		Chervil, a member of the parsley family, is the plant equivalent of a teenager.
		Chervil is less likely to bolt in summer if given plenty of water and planted in partial shade (it turns pink when sunburnt!).
		This requires chervil to be grown from seed in situ, with re-sowings every three or four weeks.
	www.cuisine.co.nz /index.cfm?pageID=24624&r=3 (625 words)

	Chervil
		Chervil is an Annual herb that is closely related to Parsley.
		Chervil can be used in flavored vinegars, and chopped for use in sauces, soups, stews, salads and vegetables.
		Chervil has been used in the past as a diuretic, expectorant, digestive aid, and skin freshener.
	www.angelfire.com /magic2/bluetail/documents/934.html (468 words)

	Chervil Flakes
		Chervil is cultivated in Europe for its lacy, decompound, aromatic leaves, which are used to flavour fish, salads, soups, eggs, meat dishes, and stuffings for poultry and fish.
		Chervil has a delicate aroma and a taste reminiscent of anise.
		Chervil is one the five components of the French fines herbes, a composition of fresh herbs used in France for decoration of cold and warm dishes (see chives).
	www.a1spiceworld.com /chervil_flakes.html (251 words)

	Chervil - It's Uses as a Culinary Herb
		Chervil is a delicate herb with subtle taste.
		Chervil is better used as a fresh herb because during a cooking process a lot of its anise - like aroma and parsley taste is lost.
		Chervil is extremely delicate although it has a very strong oil.
	culinaryherbguide.com /chervil.htm (165 words)

	Chervil
		An aromatic, mild-flavored herb, chervil has dark green leaves and a delicate flavor that brings to mind both anise and parsley.
		Fresh chervil can be found in the produce section of some grocery markets, while dried chervil can be found in the spice section of most grocers.
		Chervil is a wonderful addition to a wide variety of foods, including pesto and salads, and dishes featuring asparagus,
	www.pugetconsumerscoop.org /health/Food_Guide/Chervil.htm (302 words)

	MOFGA - the MOF&G: Herbs in Recipes (Site not responding. Last check: 2007-10-08)
		While chervil is not widely used around the world, it is a staple herb in France.
		Vinaigrette and Béarnaise sauce are naturals for chervil, and it’s a classic ingredient, along with parsley, thyme, chive and tarragon, in French fines herbes.
		Because of the way its volatile oils react to heat, chervil should be added to soups, stews and sautés at the very last minute, to prevent it from turning bitter.
	www.mofga.org /mofsep1.htm (999 words)

	The Seed Program Growing Hints for chervil
		Chervil is an herb with a delicate anisette flavor that compliments many foods, and is often used as a seasoning for fish.
		Chervil grows best in cool weather, so should be planted in early spring or in late summer for a fall crop.
		Chervil does not transplant well, so it is best to plant it right out in the herb or vegetable garden.
	www.cniche.com /seed/hint17.htm (242 words)

	Desirable Herb Varieties: Chervil
		Francophiles regard chervil as the foremost of the five so-called fine herbes, but it has to be fresh to have any material taste at all--the supermarket stuff is utterly purposeless.
		Chervil grows well in pots: all it needs is moderately rich soil, moisture, good drainage, and a sunny situation.
		Chervil notoriously bolts quickly, especially in the warmer months; keep its leaves pinched to prevent the small, white flowers from developing (and subsequently forming seeds).
	growingtaste.com /herbs/chervil.shtml (590 words)

	chervil on Encyclopedia.com (Site not responding. Last check: 2007-10-08)
		The turnip-rooted chervil (Chaerophyllum bulbosum) is cultivated for its edible root.
		Chervil is classified in the division Magnoliophyta, class Magnoliopsida, order Umbellales, family Umbelliferae.
		Serve salmon with a leap of imagination; Salmon with red peppercorns, chervil, creme fraoche and Puy lentils.
	www.encyclopedia.com /html/c1/chervil.asp (364 words)

	Chervil
		Chervil is an herb native to the Middle East, southern Russia and the Caucasus.
		Gerard, the Elizabethan physician, wrote in his Herbal of 1636, "The leaves of sweet chervil are exceedingly good, wholesome and pleasant among other salad herbs." Chervil is a hardy annual with a height of 1-2 feet and a spread of 12 inches.
		Chervil is one of the herbs, with parsley, chives, and tarragon, in the mixture known as fines herbes.
	www.villageherbals.com /VH_Chervil.html (445 words)

	The Magi's Garden : Chervil
		Description: Chervil is found in mountain meadows from the Pyrenees to the Caucasus.
		An elixir or an incense can be fashioned from chervil to increase the sense of those parts of the self which exist beyond life- the divine or immortal spirit.
		In the north of England, the seeds are crushed and used to polish and scent oak floors and furniture.
	www.angelfire.com /de/poetry/Flowers/Chervil.html (386 words)

	How to Plant Chervil (Site not responding. Last check: 2007-10-08)
		Mind you, there are SOME places that stock chervil seeds (and chervil plants), but most of us are not lucky enough to have such outlets in our neighborhoods.
		Chervil is a green herb, like cilantro, basil or parsley, not a woody herb like thyme or rosemary.
		Chervil can actually reseed itself, so you will often find little chervil plants coming up on their own late in the growing season or at the start of the next growing season.
	www.kaleberg.com /chervil/howtoplant.html (407 words)

	Chervil (Site not responding. Last check: 2007-10-08)
		Cultivation/propagation: Because chervil is difficult to transplant, sow the seeds directly into a well-drained, partially shaded part of the garden.
		Chervil is one of the fines herbes and is the fresh pluches de cereuille used in many French stew and soup recipes, such as the renowned 'Melange de Potage au Cerfeuil' from Roubaix.
		It was boiled in wine for urinary disorders and for use as a speedy diuretic.
	www.gardeningcd.com /HerbFrms/chervil.htm (449 words)

	Chervil - Garden
		The Chervil is a dainty plant with indented leaves on thin, slightly hairy stems.
		The Chervil can grow in containers or inside during the winter and is a pretty addition to flower arrangements.
		The Garden Chervil was used for medicinal purposes in the middle ages, such as, for rheumatism and was said to have rejuvenation powers.
	www.naturehills.com /new/product/Seeds_product_page.aspx?proid=1753 (194 words)

	Wild Chervil Hardy & Tenacious
		Wild chervil (also called cow parsley) is that white-flowering plant, which at a distance strongly resembles Queen Ann’s Lace, that is more abundant every year along the roadside, and is spreading inward over fields and meadows.
		One of its competitive advantages is that wild chervil starts growing very early in the spring, thereby preëmpting space for the later plants.
		At the experimental plot in Randolph, wild chervil is now a few inches high, as it is throughout the area, and looks like an innocuous and innocent ground cover.
	www.rherald.com /news/2004/0429/Front_Page/f03.html (734 words)

	chervil (Site not responding. Last check: 2007-10-08)
		Chervil is an annual with curly and very finely cut and divided leaves like parsley, growing on stems 1-2 feet tall.
		Chervil, native to Russia and the Middle East, was once highly valued as a salad herb, and during the Middle Ages the roots were eaten during plagues with the curious stipulation that they be washed but never scraped or pared.
		Chervil is grown from seeds in good, slightly moist garden soil and in partial shade.
	www.psgrill.net /Food/FoodInfo/HerbsSpice/chervil.html (210 words)

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