Chervil
Chervil native to southern Europe and part of the French fines herbs group a blend of herbs, which finds its way into a host of culinary concoctions.
Chervil leaves are highly aromatic, and have a mild aniseed flavour stronger than that of Italian parsley. The leaves of the curly variety are delicate and make a beautiful garnish.
Culinary Uses
Roots: Unknown culinary use.
Seeds: Unknown culinary use.
Leaves: Young leaves shoots can be used raw in salads, soups and sauces. Chervil pairs well with seafood, poultry and beef.
Flowers: Unknown culinary uses.
Articles and recipes
The French fines herbs group.
Getting the most out of fresh herbs.
Recipes using Chervil click here.