![\"\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2012\/05\/chervilspp.png\" "\\"chervilspp\\"")
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This year I have started to grow chervil for the first time in my life. It proved one of the easiest and quickest herbs to grow on my balcony and I haven’t even noticed when it started to look like a small bush. Even though chervil is widely used in French cuisine (it’s a part of “fines herbes” mixture) and easily available here, I have never bought it or cooked with it, so this huge harvest looked quite challenging.<\/p>\n
If you have never tasted and\/or seen chervil (Anthriscus cerefolium)<\/em>, it’s similar to carrot greens, but its leaves are more fragile and smaller. Even though chervil is related to parsley, its subtle aniseed taste is completely different. The first leaves I pinched out of my balcony plant made me realise it was the most elegant herb I am growing and therefore it required a special treatment, at least for the first time. Alas, all the recipes I found used chervil together with other herbs, so I realised I had to make up something on my own. Finally, I decided to combine it with cucumber in a light, refreshing salad. Instead of vinegar I used lemon juice in my vinaigrette to make a more delicate seasoning, which wouldn’t mask the chervil taste. The simple salad I have prepared reminded me a of some Japanese simple but surprising dishes: the few ingredients created distinct, but subtle and elegant flavours. After such a rewarding first experiment I am looking forward to harvest more off my beautiful balcony bush.<\/p>\n Preparation: 10 minutes<\/em><\/p>\n Ingredients (serves two):\u00a0<\/em><\/p>\n 1 chilled small or half a big cucumber (I used 12 cm\/ about 5 inches)<\/em><\/p>\n a small handful of chopped chervil<\/em><\/p>\n Vinaigrette:<\/em><\/p>\n 1 tablespoon olive oil<\/em><\/p>\n 1 teaspoon lemon juice<\/em><\/p>\n salt, pepper\u00a0<\/em><\/p>\n Cut the cucumber in two lengthwise and then slice it thinly.<\/p>\n Combine the sauce ingredients in a bowl.<\/p>\n Add the cucumber and the chervil.<\/p>\n Mix everything and serve immediately.<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" This year I have started to grow chervil for the first time in my life. It proved one of the easiest and quickest herbs to…<\/p>\n","protected":false},"author":1,"featured_media":10236,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[10,125,183,133,18],"tags":[151,45],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/10232"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10232"}],"version-history":[{"count":16,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/10232\/revisions"}],"predecessor-version":[{"id":10249,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/10232\/revisions\/10249"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/10236"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10232"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10232"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10232"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}