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Chervil is a classic French herb and is an essential ingredient in the French herbal blend - fines herbes.

Chervil has a tarragon and hay-like aroma and a parsley-like flavour with hints of anise. "Fresh is best".

Chervil has a fancy air about it, so will lift many a dull dish, so chop and sprinkle over new potatoes or over any egg dish (except fried eggs!) and especially through an omelette, or in a quiche or even on a pizza. Chervil is excellent with salads and vegetables, lifting them to something more special - try sprinkling through cooked, fresh broad beans; use wherever you might have used parsley, so chopped over new potatoes or snuck into a Vichysoisse.


Further reading

  • Hemphill, I., Hemphill, K. (2014) The Spice and Herb Bible, Robert Rose. ISBN 9780778804932.
  • McVicar, J. (1999, republished 2006) Jekka's Complete Herb Book, Silverdale Books. ISBN 9781845093709.
  • Norman, J. (2015) Herbs & Spices: The Cook's Reference, DK Publishing. ISBN 9781465435989.