F4L Ministries

Botanical name: Anthriscus cerefolium

Chervil is a delicate fern-like biannual with a refreshing spicy flavour. A herb that can be used generously, it is well worth while having a number of plants in your garden. Chervil grows up to 45cm tall; its fragrant leaves resemble those of French parsley and it has clusters of small white flowers. One of the great herbs of history, chervil was thought to have blood cleansing properties. It was eaten in quantity and also used as a skin cleanser. Chervil is one of the traditional herbs used in the fines herbes mixture which figures so largely in French cooking. Chervil seeds germinate so quickly that with successive sowings it is possible to have a supply of fresh leaves almost all year round. From early spring to late summer sow seed in well-drained garden soil in partial shade. Thin the plants to 14cm apart. Chervil leaves can be used when the plant is about 10cm high. Protect chervil plants with a cloche during winter for an early spring crop. Chervil can be grown in window boxes and containers and if kept well cut back will make a useful bushy plant bearing plenty of leaves. The chopped fresh leaves are at their most delicious in chervil soup. Add to green salads or use chervil in herb mixes, as a garnish or sprinkled over carrots, tomatoes and peas

Botanical name: Angelica archangelica

angelica is a large handsome biennial plant growing up to 2mt high in the second year. The whole plant is sweetly scented and with its big leaves, strong stems and creamy-white flowers angelica is a striking addition to the herb garden. The stems are hollow and the large leaves are divided into many leaflets arranged in groups of three. The edges of the leaves are finely toothed. The tiny flowers are massed in one large, almost round, umbel. Nowadays the bright green candied stems are used as decoration on confectionary. But all parts of the plant have a use. Dig up the roots at the end of the first year of growth when they will be at their best for eating or drying. Second year roots tend to be tough and worm-eaten. Years ago angelica seeds and roots were burned to fill the house with fragrance. Angelica grows well in a light rich soil and partial shade. It can be grown from seed sown in late summer in the open ground where it is to flower. Thin out the seedlings to 14cm apart. Though a biennial, angelica will continue to grow for a number of years if the flowerheads are not allowed to form. Sometimes angelica flowers do not appear until the fourth year and as the plant comes up each season the roots and stems become bigger. If it is allowed to flower, self sown seedlings will ensure continuity. (There are many used for this herb, but we will only give you the health benefits.) The roots and stems can be eaten cooked as a vegetable. Angelica tea calms the nerves and reduces tension when taken last thing at night. It is also good for colds, coughs, flatulence and rheumatism but should not be taken by those suffering from diabetes. It relieves indigestion and is a pleasant warming drink to take 1hour after a heavy meal. Fresh leaves can be crushed and used in a poultice to relieve tightness in the chest. Add a muslin (cheesecloth) bag full of leaves to the water for a relaxing bath and use dried leaves in pot-pourris.