Chervil is one of the four components of herbs, the others are tarragon, parsley and chives. It differs from most herbs in as much as it just so easy, at home, as they grow and as an adult, preferably in the garden shade to full sun. Too much sun affect the herb flavor is fine and make it to the screw and seeds.

There are two varieties of chervil, a plane, and the other curly. The latter is generally agreed to have an inferior flavor.

Chervil is aSelf-seeding, annual, with its long tap root, not to take transplant to germinate quickly, and is best sown directly and frequently to ensure (at a constant power supply) in the chosen location – ideally under a tree, the good shadow offers. Chervil is a must in a complete herb garden. It is a tough weed found, bought fresh in the stores and when its freshness and flavor lost very quickly. Chervil is readily available as a dried herb, but, as with parsley, its delicate flavoris lost. If you dry your own, not so fast place in an oven with the conventional definition of a dark warm room. A better way of preserving it is chervil, mix with butter and then refrigerate or freeze.

The Romans brought to England chervil, but it dates from the Middle East and there is evidence of the use of the herb as far back as the ancient Egyptians. A basket of chervil was found in the grave of Tutankhamen. It is mainly a spice, but it has as a digestive aid, was a usedpurify the blood and the blood pressure lowering. Parsley juice, topical and / or taken internally to improve the reputation and heal the skin. Strong Chervil tea relieve the discomfort of insect bites, cuts and eczema when dabbed on the area at regular intervals. It can also be used in a facial mask for cleansing, quenching wrinkles, skin elasticity and care. Chervil is also considered a diuretic and expectorant. Fresh leaves in a warm wrap to ease achingJoints. Some people claim that they cure hiccups by eating whole plant chervil.

When dried, Chervil the umbels of tiny white flowers make an attractive addition to Tussie-Mussies and other arrangements of everlasting flowers and the dried leaves add a delicate scent of potpourri.

Chervil is a warming herb and its flavor is a delicate mixture of parsley and anise. In 1636, the Elizabethan physician / herbalist Dr. Gerard wrote: "The leaves are more than sweet chervil good, healthyand pleasant among other salad herbs, the taste of anise to the rest. "

Chervil is nutritious, being a good source of vitamin C, carotene, iron and magnesium. The herb enhances the flavor of most vegetables and goes well with fish, eggs and chicken meat. It tends to go with a longer cooking so bitter it is best taken in the last minute.

Chicken breast with parsley

· 4 chicken breasts, with skin

• 2 Tbsp. Olive oil

• 2 mediumOnions, finely chopped

· 5-6 carrots, chopped

· 4 garlic cloves, minced

• 2 Tbsp. fresh parsley or dried

· ½ cup chicken or vegetable broth

· 1 cup dry red wine

• 3 Tbsp. Whipped cream

· Pinch cayenne pepper

· Juice of 1lemon

· Salt to taste.

Brown the chicken in oil in a heavy pan with a lid. Remove the chicken and lightly fry onions,Carrots and garlic. Place the broth, simmer wine and chicken in with the vegetables and roast for 40 minutes. Remove from the oven and remove the chicken from the pan. Have you let the sauce cool slightly and skim off excess fat. Blend the sauce and vegetables in batches, and then return to pan over low heat. While stirring, add, add the cream, parsley, cayenne pepper, lemon juice and salt. Place the chicken back in the pan and return to the preheated oven for 10-15 minutes orenough to heat the chicken and the flavor to mix. Serve chicken on rice with a lot of sauce. Serves 4.

Chervil goes well with tarragon. This dressing combines the two herbs for a simple but tasteful and nutritious dressing for green salad.

Chervil tarragon salad dressing

.6 Tbsp. Extra virgin olive oil

• 3 Tbsp. White wine vinegar

• 3 Tbsp. chopped fresh chervil

· 1 Tbsp. chopped freshTarragon

· 1 tsp. finely chopped red onion

· 1 clove garlic, chopped

· 1 tsp. Dijon mustard

· ½ tsp. Sea salt

Mix all ingredients together and throw salad.

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