Chervil Botanical Name: Anthriscus cerefolium

General Description/History: - a herb native to Asia, but has been used in Europe for centuries, where chervil soup is traditionally consumed on Holy Thursday - included in the traditional French fines herbes mix (with parsley, tarragon, and thyme) - also called French parsley - sold as sprouts: white stems topped with light green fern-like leaves, often with a dark seed coat still attached - should be consumed fresh, as most of the flavour is lost when dried or cooked - tastes like an aniseed-flavoured parsley - use fresh as a garnish, in salads or sprinkle on top of soups - Available: April to December

Availability:  Month  Jan   Feb   Mar   Apr   May   Jun   Jul   Aug   Sep   Oct   Nov   Dec   Availability                                                                         Available in April, May, June, July, August, September, October, November and December