If you’ve got chervil in your garden, you know it grows like crazy! It can be tough to keep up with, especially when the rest of your summer herbs are hitting their stride at the same time. We all want a little variety in our cooking, but here’s the thing about chervil: it loses almost all its flavor once it’s dried. So, if you want to save that unique taste for later, freezing is definitely the way to go!
How to Harvest Chervil the Right Way
From the moment you plant your seeds, chervil is on a mission. It stays delicious and aromatic right up until it starts putting all its energy into flowering. Once those buds appear, the leaves turn bland and eventually bitter. To get the best flavor, keep these tips in mind:
- Harvest before the plant starts to bloom.
- Pick your sprigs in the morning or evening when it’s cool.
- Avoid harvesting during the midday heat.
- Cut the stems near the base of the plant.
Prepping and Freezing Your Chervil
When you get the growing conditions and the location just right, chervil will reward you with plenty of fresh greens all summer long. You can actually start harvesting just four weeks after sowing! To lock in that signature taste, you’ll want to get it from the garden to the freezer as fast as possible. But first, you’ve got to get it clean.
- Rinse the sprigs under cool running water to get rid of any dirt or garden hitchhikers.
- Shake off the excess water and let them air dry or pat them down well.
- Use a sharp knife to finely chop the leaves.
- Pack your chopped chervil into a freezer-safe container, a zip-top bag, or even a small glass jar. If you usually only need a pinch at a time, try freezing them in an ice cube tray with a little water or oil.
- Don’t forget to label your containers before popping them in the freezer!
Quick Note:
Chervil looks a whole lot like parsley and cilantro, so it’s easy to mix them up. However, they all have very different flavor profiles, so they aren’t exactly interchangeable in your favorite recipes!
Shelf Life and Cooking Tips
Frozen chervil stays fresh-tasting for a long time—easily long enough to last you until next year’s harvest. Since it’s so versatile, you’ll find plenty of ways to use up your stash. It’s fantastic in soups, stews, salad dressings, fish dishes, roasts, and even omelets.
Pro Tip:
Don’t bother thawing the chervil first. Just toss it straight into the pot while it’s still frozen! Add it right before serving to keep the aroma nice and bright. You can even sprinkle the frozen bits directly onto a finished plate as a garnish.
