Freezing chervil: how are you?

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Author: Robert Simon
Date Of Creation: 17 June 2021
Update Date: 14 May 2024
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Chervil - Herbal Firepower
Video: Chervil - Herbal Firepower

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Freezing chervil: how are you?

The chervil - it grows fast compared to other kitchen herbs. Throughout the summer and fall, yields are increasing and not all of them can be used all at once. Therefore it is worthwhile to freeze the chervil.

The advantage over drying

In no time the chervil has reached a good size and can be harvested. Anyone who dries it will later discover that the herb has lost much of its aroma. The essential oils volatilize during the drying process. Therefore, it is advisable to freeze the chervil so that it can be preserved and used throughout the winter.

The right timing and procedure when harvesting

Chervil should generally - similar to other herbs - be harvested before the onset of its flowering. When the flowers have formed, the leaves lose their taste and become bitter as the chervil puts its power into its flowers.

It is ideal to harvest the chervil in the morning or in the evening and never in the middle of summer in midsummer. For this purpose, so many shoots are cut off at their lower end with a pair of scissors as you need.


And then: clean, cut, freeze

After cutting, the chervil is freed from mud and dirt best under running water. Thereafter, the remaining water should drain. Now take a small board and cut the chervil with a sharp knife or a small knife.

Then the chopped chervil is packed in a freezer bag or a lockable box and stowed in the freezer. In the frozen state, it is durable.Herbs do not lose their taste, unlike protein-rich foods such as fish and meat.

What can you do later with the chervil?

It is best to use the chervil still frozen. Just before serving food, he should be added to the food, for example, sprinkled over it. He is suitable for:

Tips & Tricks

The first harvest can be achieved no earlier than four weeks after sowing or planting, when the chervil grows in a suitable location.

KKF