Chervil

Coming soon – awaiting processing and germination testing. The tender fern-like leaves of chervil have a very mild aniseed flavour and make a tasty and attractive addition to salads, particularly in autumn and winter. They can also be used in cooking – in the sort of dishes where you might use parsley (omelettes and creamy sauces for example) – added just before serving. The plants are usually winter hardy and this strain of chervil has consistently overwintered successfully in mid Wales. Approx. 600 seeds. Botanical name: Anthriscus cerefolium