ingredients

Chervil is sometimes known as gourmet parsley. It is the most delicately flavoured herb with its fragile fern like leaves, mild anise flavour and soft texture making it a favourite with French cuisine and very popular with passionate cooks.

Cooking destroys its delicate flavour and colour therefore it is best added to soups, sauces and cooked dishes just before serving. The availability of Chervil in the fresh herb section in stores can sometimes be limited. Chervil can be home grown in containers or in the garden in a sheltered partial shade area with good results. Always pick stems from the outside, to allow inner leaves to continue growing. Stalks or leaves can be cut finely with scissors or left whole for a garnish.

• Sprinkle chopped chervil over cooked vegetables, soups, egg dishes, omelettes and potato salad.

• Chopped chervil adds a delicate flavour to a vinaigrette dressing.

• Chervil sprigs look attractive in herb vinegar bottles.

• Smoked or fresh cooked salmon looks great garnished with feathery sprigs of chervil or for garnishing canapés.

• Makes a delicate flavoured chervil butter for melting over fish.

• Store fresh chervil in a jug of water covered with a food storage bag in refrigerator and it will keep up to 4-5 days.