Posted on: 02 Apr 2010
Chervil for Easter and source of Vit. C
Easter is just around the corner. Aside from making colorful eggs, why not use some herbs for your Easter dinner. When we search for “Herbs of Easter,” the list would show – Chervil, Rosemary, Hyssop and many more. But for this post I want to feature Chervil.
Chervil is a delicate aromatic herb that adds flavor to a wide range of meat and vegetable dishes. Garden Guides said it’s a staple in French cuisine. Leaves and stems of chervil are used to add in salads, fish, chicken, egg, potato dishes, soups and sauces. Use fresh chervil in your food because it says cooking and drying destroys its subtle flavor. You are in luck because you can have fresh chervil indoors, it can grow in shady and moist garden container. Chervil belongs to a genus that has annuals, biennials and perennials and this herb is native from Europe, North Africa and Asia.
Aside from adding flavor to our food, chervil is said to be a good source of Vitamin C and other minerals. It’s medicinal use was reported that dates back as far as the time of ancient Rome. It can be used as a cleansing expectorant. Do you want to have soft skin? A chervil face mask might do the trick.
How to Grow Your Own Herbs $6.16
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