Chervil is an annual herb growing up to 70 cm (2 ft 4 in). It is native to the Caucasus and western Asia and was used for seasoning food by the ancient Romans, who during their military campaigns introduced it to many European countries including the British Isles.
The flower heads, which have a spicy aroma and pleasant, slightly bitter taste, were originally used in the treatment of various diseases, including jaundice and diseases of the liver as well as migraine. Chamomile tea is a time- honoured tonic with a pleasant taste that aids digestion.
The parts used primarily for seasoning are the strongly aromatic and slightly bitter seeds (achenes), which are grown and harvested for this purpose in France, India and the USA. The aohenes, slightly reminiscent of the fruit of anise, are ground and combined with common salt for use as celery salt in seasoning foods. Some celery salts also include the ground root or foliage. Celery salt is used as seasoning for fish dishes, soups, vegetables and croquettes.
The leaves, too, may be used to flavour foods. They are cooked together with the .stalks and removed before the food is served. If they are stripped from the thick stalks the leaves can be readily dried.
All the present varieties of celery were obtained by breeding and selecting from the original form with tough, slender, branching stems growing wild in salty soils, particularly on the south-European coast of the Mediterranean.
If you do not have a garden chervil can be einilly grown in a pot or windowbox.
The flower heads, which have a spicy aroma and pleasant, slightly bitter taste, were originally used in the treatment of various diseases, including jaundice and diseases of the liver as well as migraine. Chamomile tea is a time- honoured tonic with a pleasant taste that aids digestion.
The parts used primarily for seasoning are the strongly aromatic and slightly bitter seeds (achenes), which are grown and harvested for this purpose in France, India and the USA. The aohenes, slightly reminiscent of the fruit of anise, are ground and combined with common salt for use as celery salt in seasoning foods. Some celery salts also include the ground root or foliage. Celery salt is used as seasoning for fish dishes, soups, vegetables and croquettes.
The leaves, too, may be used to flavour foods. They are cooked together with the .stalks and removed before the food is served. If they are stripped from the thick stalks the leaves can be readily dried.
All the present varieties of celery were obtained by breeding and selecting from the original form with tough, slender, branching stems growing wild in salty soils, particularly on the south-European coast of the Mediterranean.
If you do not have a garden chervil can be einilly grown in a pot or windowbox.
No comments:
Post a Comment