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I'm growing chervil for the first year and it's surprising me. After a few weeks after the sowing it was ready to be harvested and from a small pot like this I harvest 2 cups of leaves every week.

It's one of the french fines herbes, delicate aromatic herbs that should be used raw because lose flavour when cooked.

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Chervil has a delicate, tangy taste and can be used in salads, dips, sandwiches...



Roast Ham Sandwiches with Chervil

Ingredients
4 small bread rolls
1 cup of chervil leaves
4 roast ham slices
200g mozzarella

Directions
Cut the rolls in half and stuff with mozzarella slices, roast ham and chervil.

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One year ago:

Spontaneous balm

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This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).

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