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Chervil

Chervil is one of the most useful herbs you can grow. It is also very easy to cultivate indoors. It will flourish in a pot or trough on the kitchen window- sill, and successive sowings will give you supplies all through the year.

The plant was first brought to Britain by the Romans but it is native to Western Asia and Central Russia. It is a favourite with Continental housewives for its flavouring qualities. In Provence it is often mixed with the dough for making bread, giving the loaves an unusual spicy flavour.

To some extent Chervil resembles parsley and it can be used as a garnish instead of that herb, but the leaves are more delicate and feathery. Chervil can be added chopped to scrambled eggs and has the advantage of increasing the flavour of other herbs mixed with it.