Just as there are spring vegetables there are spring herbs. These are the herbs that are peaking through the ground at the first sign of spring or herbs that can be planted as soon as the ground can be worked. These are the herbs the early colonist used in the spring as a tonic to "get the blood flowing", after a long hard winter without anything green.

Chervil, mustard greens, and parsley have been used for centuries by people in the spring to rejuvenate, cleanse and purify, build up the blood, and detox the body. Today we have a variety of fresh fruits and vegetables year around, but still these herbs are worth taking a look at and growing in the garden.

Chervil, known mainly for its use in French cooking, is a cross between anise and parsley in flavor. Chervil, tarragon, parsley and thyme make up the herb blend, …