Chervil is an annual plant that is one of the most famous aromatic herbs. It loves a particularly cool climate, a prefers growing outdoors in Spring and after the heat of summer in the fall. Anyone who owns a greenhouse can also cultivate it frost-free in winter. Plant in pots on a bright, but not extremely sunny kitchen window. After 6-8 weeks you can cut off the tender shoots and leaves. The delicate herb has a light flavor, so it should only be added toward the end of cooking. The young shoots, leaves and flowers are edible. It works well for soups, fish dishes, hollandaise sauce or salads. Chervil can be stored dried or frozen.