The scientific name of this perennial herb tells us that it bears 'noble flowers' (the Greek word `anthemos' means flower and the Latin word `nobilis' means noble).
The Greeks and Romans, however, cultivated some varieties with lush foliage and others grown for their delicate leaf stalks which were blanched by earthing up the plants as they grew. In those days celery was the symbol of grief and death. It was dedicated to the gods of the underworld, eaten at funeral banquets and woven into wreaths that were placed on graves.
Chervil combined with parsley, tarragon and chives make a fines herbes mixture used in omelettes. It is also used to flavour vegetables, meats (chiefly mutton), roast chicken and grilled fish. Chervil soup made of beef bouillon, cream and egg yolks was very popular at one time. On hot summer days chervil provides welcome variety when mixed with cream cheese or simply sprinkled on bread and butter. The leaves can be steeped in white wine vinegar to make a delicious salad dressing.
Roman chamomile is native to the Mediterranean region but nowadays it grows wild in western Europe, including the British Isles, and is cultivated in Belgium, France and England. The simplest and most reliable method of propagation is by splitting up older clumps in spring, because the flowers are often sterile (do not produce seeds).
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 Greeks and Romans, however, cultivated some varieties with lush foliage and others grown for their delicate leaf stalks which were blanched by earthing up the plants as they grew. In those days celery was the symbol of grief and death. It was dedicated to the gods of the underworld, eaten at funeral banquets and woven into wreaths that were placed on graves.
Chervil combined with parsley, tarragon and chives make a fines herbes mixture used in omelettes. It is also used to flavour vegetables, meats (chiefly mutton), roast chicken and grilled fish. Chervil soup made of beef bouillon, cream and egg yolks was very popular at one time. On hot summer days chervil provides welcome variety when mixed with cream cheese or simply sprinkled on bread and butter. The leaves can be steeped in white wine vinegar to make a delicious salad dressing.
Roman chamomile is native to the Mediterranean region but nowadays it grows wild in western Europe, including the British Isles, and is cultivated in Belgium, France and England. The simplest and most reliable method of propagation is by splitting up older clumps in spring, because the flowers are often sterile (do not produce seeds).
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.
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