Parsley, Chervil and Tarragon
Flat-leaf Italian parsley offers straight, slender stems topped with bright green leaves. Flowers signal the end of a plant’s life. Give parsley a sunny window and soil that dries out between waterings. Rich in vitamins and minerals, this herb is savored in Middle Eastern and Mediterranean cuisines. The taste is bold, offering an anise edge. Stems boast more flavor than the leaves do. Use it in salads, sauces, stocks and stews.
Delicate fernlike leaves and thin stems give chervil a beautiful silhouette. The feathery green leaves look pretty when grown in a sunny window. Chervil flourishes with bright light and moist soil. Pinch flowers as soon as you spot them. Chervil boasts hints of anise and serves as a key ingredient in fines herbes blend. Use to flavor salad dressings, sauces and cheese. Add snipped chervil to mesclun salads and béarnaise sauces.
Long, slender stems and tapered leaves give tarragon a presence indoors. Full sunlight, a deep pot (10 to 12 inches) and rich soil keep tarragon happy. Water when soil is dry one knuckle deep. Just like its beauty, tarragon’s flavor is distinctive. Leaves bring a hint of anise, but it’s not overpowering. Use chopped leaves to season, dressings, sauces or condiments. Tarragon is a natural partner for eggs, fish and chicken.