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Punch up the flavor of springtime dishes with the low-calorie, big taste of chervil. This fuss-free herb thrives in garden beds or containers, growing easily from seed. Snip chervil to give an herbal boost to salmon, asparagus, new potatoes, cream sauces, and baby lettuce salads. Leaves blend a sweet, grassy taste with a hint of licorice. Chervil prefers moist soil and shaded roots. Plants don't transplant well; sow seeds where you want them to grow. Scatter seeds in beds or containers several times throughout the growing season for continuous harvest. In the garden, let a few flower stalks set and drop seed to enjoy continued chervil crops.
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how to grow Chervil
Pick leaves from the outside of the plant. Green leaves have best flavor; avoid older bronze or purple-tinted leaves. Pinch out flower stalks as they form to prolong the harvest period; the flowers make the leaves less flavorful. Dried leaves also lose their flavor. Use chervil fresh, adding to dishes just before serving. Chervil retains its freshness up to a week when held in the refrigerator in a resealable bag. Preserve chervil's flavor in white wine vinegar.