Comments on: Chervil & Thyme

By: Jun

Jun — Sat, 12 Sep 2009 06:55:25 +0000

Arence, you mean, flat leave parsley? ginalugad ko na ang buong supermarket ng SM at robinsons pero wala akong makita.

By: arence delos reyes

arence delos reyes — Tue, 27 Jan 2009 05:31:51 +0000

we are growing different types of herbs in the philippines….pls contact 09175073004 to those who are interested or send email to me arenz_123@yahoo.com

regards

By: arence delos reyes

arence delos reyes — Tue, 21 Aug 2007 08:55:29 +0000

we are growing diff kind of europian herbs…including thyme, rosemary,chervil, tarragon,oregano,parsley and so on…for those who got interested plz feel free to call on my mobile…09195559494 im arence deols reyes
you can buy fresh or dried one as you like…

kind regards,
arence

By: Marketman

Marketman — Sun, 09 Oct 2005 03:07:12 +0000

Kulasa, that’s good to know… nice that they are so reasonably priced and available…

By: kulasa

kulasa — Sun, 09 Oct 2005 02:04:46 +0000

I found some herbs in South Supermarket (Alabang) that come in small quantities. I like them because I usually cook just for two. They’re priced from PHP 3-7 per packet, depending on the herb. I don’t know who grows them but they really come in handy.

By: Marketman

Marketman — Tue, 04 Oct 2005 13:41:43 +0000

The thyme in the photo is T. vulgaris or what is otherwise referred to as common thyme. It has a woody stem that is characteristic in the second season in colder climates. Frankly, it isn’t bad. It isn’t as aromatic as the thymes you get in colder countries but I find the temperature and soil affects all western herbs here…ergo sweet basil here is more like grass when made into pesto… or chives appear sharper, etc. If we grew pandan, tanglad, etc. in Norway or Alaska I am sure it would have subtle differences too…

By: virgilio

virgilio — Tue, 04 Oct 2005 12:56:00 +0000

Thanks for the info. What variety of thyme do they grow in Tagaytay? Just sent a packet of thyme seeds to a friend for his friend who runs a resto in Manila and who wants to grow his own, the variety he gets in Manila not producing the aroma to his liking. This resto owner was looking for the Jamaican variety and I’m afraid the seeds I sent may not be the right one either. Will appreciate it very much if you can tell me the variety you got so I can advise this friend where to get his precious thyme. Virgilio

By: joey

joey — Tue, 04 Oct 2005 11:14:14 +0000

I usually get fresh thyme in either Santi’s or Rustans, or Tagaytay, but again I can’t always be sure it’s there. Thanks for the chervil tip! :)

By: Marketman

Marketman — Tue, 04 Oct 2005 07:57:18 +0000

Flat leaf parsley has bigger leaves and a bolder flavor. Chervil is literally thinner, more delicate and the flavor more subtle. Use with say steamed asparagus and a mayonnaise chervil dressing. Or perhaps with the most expensive mesclun you can find with a raspberry vinaigrette. Or on the net, I saw a suggestion for Belon oysters with a champagne chervil mignonette sauce with beluga caviar…talk about over the top!

By: fried-neurons

fried-neurons — Tue, 04 Oct 2005 07:25:05 +0000

From the pic it looks like flat leaf Italian parsley. Ano ang difference? I use flat leaf parsley all the time pero I have never used chervil…