with the Herb Ladies.
Recipes and herb tips from Farmer's Market 2000
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Growing and Selling Fresh Cut Herbs.
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of the Month
To 12 inches tall
has been a mainstay in French cooking for many years, and is a major part
of the fresh version of fines herbes. It is used in salads and for making
sauces. It should be used fresh as its flavor diminishes when dried.
This herb enjoys cool weather and in the heat
of summer should have some shade. Direct sun may cause the leaves to bleach.
In very warm climates it may not grow well during the summer months.
Always use fresh seeds, as old seeds may not
germinate well. Sow them directly in the ground (or in large containers)
where the plants are to grow as chervil does not transplant well.
Chervil is a short-lived plant and will bolt
quickly during warm weather. Start new plants every three to six weeks
to ensure a steady supply. Harvest the first leaves about five to six
weeks after germination. Pick the large outside leaves first to allow
the crown to continue growing. Pull the leaves from the plant: don't cut
Chervil is covered in more detail in Chapter 28 of Growing and Selling
Fresh-Cut Herbs by Sandie Shores.
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Herb of the Month pages.
comprehensive revised edition of Growing and Selling Fresh-Cut
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Growing and Selling Fresh-Cut Herbs
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The Herbal Connection