EAT THE SEASONS Chervil

PLANT CHERVIL IN AUTUMN AND BY JANUARY YOU’LL HAVE AN ABUNDANCE OF THIS HARDY, LACYLEAVED BIENNIAL HERB. ANCIENT GREEKS CALLED IT THE ‘LEAVES OF JOY’. TODAY, IT’S ALSO KNOWN AS FRENCH PARSLEY AND IS THE BASIS OF CLASSIC FRENCH COOKING AS ONE OF THE FINES HERBES. THE MILD YET INSISTENT FLAVOUR WILL PERK UP EGG, POTATO AND FISH DISHES WITH SUBTLE LAYERS OF ANISEED. HEAT IT TOO LONG, HOWEVER, AND THE MAGIC IS GONE, SO DON’T ADD UNTIL THE LAST MINUTE.