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Botanical Interest – Chervil

Hardy Annual. (Perennial in USDA zones 6 and warmer.) Chervil is one of the finest herbs in classic French cooking (along with chives, tarragon, and parsley). A must for any culinary/medicinal herb garden, it has the subtle flavor of parsley and tarragon. Chervil leaves are perfect mixed with salads, sprinkled liberally on fish or meat, added to cold drinks such as tomato juice and fruit juices, or blended into cottage cheese, omelets, scrambled eggs, and sandwiches. It is also gives a pretty airy look to cut flower arrangements. It can be grown in containers or inside in a sunny window during the winter. High in vitamins and iron. When to plant outside: In early spring, as soon as the soil can be worked. Also, 6-8 weeks

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