Chervil is an annual herb growing up to 70 cm (2 ft 4 in). It is native to the Caucasus and western Asia and was used for seasoning food by the ancient Romans, who during their military campaigns introduced it to many European countries including the British Isles.
The leaves are a very delicate flavouring characteristic chiefly of the French cuisine. Because its aroma, reminiscent of a mixture of anise and parsley, evaporates readily, it should be added to hot dishes during the last stage of cooking, but best of all it should be used fresh.
The parts used primarily for seasoning are the strongly aromatic and slightly bitter seeds (achenes), which are grown and harvested for this purpose in France, India and the USA. The aohenes, slightly reminiscent of the fruit of anise, are ground and combined with common salt for use as celery salt in seasoning foods. Some celery salts also include the ground root or foliage. Celery salt is used as seasoning for fish dishes, soups, vegetables and croquettes.
Roman chamomile is native to the Mediterranean region but nowadays it grows wild in western Europe, including the British Isles, and is cultivated in Belgium, France and England. The simplest and most reliable method of propagation is by splitting up older clumps in spring, because the flowers are often sterile (do not produce seeds).
All the present varieties of celery were obtained by breeding and selecting from the original form with tough, slender, branching stems growing wild in salty soils, particularly on the south-European coast of the Mediterranean.
If you do not have a garden chervil can be einilly grown in a pot or windowbox.
The leaves are a very delicate flavouring characteristic chiefly of the French cuisine. Because its aroma, reminiscent of a mixture of anise and parsley, evaporates readily, it should be added to hot dishes during the last stage of cooking, but best of all it should be used fresh.
The parts used primarily for seasoning are the strongly aromatic and slightly bitter seeds (achenes), which are grown and harvested for this purpose in France, India and the USA. The aohenes, slightly reminiscent of the fruit of anise, are ground and combined with common salt for use as celery salt in seasoning foods. Some celery salts also include the ground root or foliage. Celery salt is used as seasoning for fish dishes, soups, vegetables and croquettes.
Roman chamomile is native to the Mediterranean region but nowadays it grows wild in western Europe, including the British Isles, and is cultivated in Belgium, France and England. The simplest and most reliable method of propagation is by splitting up older clumps in spring, because the flowers are often sterile (do not produce seeds).
All the present varieties of celery were obtained by breeding and selecting from the original form with tough, slender, branching stems growing wild in salty soils, particularly on the south-European coast of the Mediterranean.
If you do not have a garden chervil can be einilly grown in a pot or windowbox.
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