CHERVIL

CHERVIL

CHERVIL-1.5

Description:

Chervil is a delicate annual herb belonging to the parsley family. Referred to as “festive herb” or “herb of joy”, its foliage is dried and ground for seasoning. One of the first herbs to appear in the spring; Chervil is an important ingredient in French and European cuisine. Chervil is aromatic and has a mild taste of licorice combined with pepper, which imparts a nice “zest” to any dish. Being a very delicate herb, long cooking periods should be avoided. Popular for use with poultry, seafood, vegetables, vinegars and soups, Chervil can enhance the flavors of other herbs when used in combinations.

Herb blends for dips and dressings, omelets, creamed mussels and scallops, German egg dumplings, grilled swordfish, pan-roasted lobster, roast loin of lamb and seared fish with yogurt and chervil dressing are a few recipe ideas for using this versatile herb. Chervil pairs well with saffron, tarragon and parsley for a tasty herb combination that can be used for meats, eggs and fish.