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Chervil - Garden
The Chervil Garden, 'Anthriscus cerefolium', has the subtle flavor of parsley and tarragon. It is one of the "fines herbes" of classic French cooking. With almost infinite uses, Garden Chervil is a must for any culinary/medicinal herb garden. The Chervil is a dainty plant with indented leaves on thin, slightly hairy stems. White flowers appear on delicate flat umbels. The Chervil can grow in containers or inside during the winter and is a pretty addition to flower arrangements. The Garden Chervil was used for medicinal purposes in the middle ages, such as, for rheumatism and was said to have rejuvenation powers. The plant contains vitamin C, carotene, iron, and magnesium. Uses include, salads, sprinkled liberally over chops, fish, steak, and mixed in cold drinks such as tomato or fruit juices. The seeds can be eaten green or added to baked goods. Plant in the spring as soon as the ground can be worked. Chervil prefers rich, well drained soil. ... find out more
Carrot - Babette Did you know that grocery store carrots are actually cored regular carrots? Once you try the sweet and crisp flavor of this "true" baby carrot, you will never look back. Carrot seed germinates in soils as cold as 45 degrees, but performs best in warm soils. The first sowing should be 2 to 4 weeks before the last frost. In very warm climates carrots are grown primarily in the fall. The single most important factor in growing carrots is to have a deep, clod and rock free, well drained soil. A 50% peat moss mix with the soil is ideal. |
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