Chervil

Chervil

  • +Description

    Chervil is a member of the parsley family and is native to Russia. The herb is a low growing lightgreen, fernlike leaf. The leaves of this aromatic and sweet herb bear a slight resemblance to parsley; however, the flavor is more distinctive with a trace of anise. Chervil brings out the flavor of other herbs.

  • +Availability

    Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
    Available Available Available Available Available Available Available Available Available Available Available Available

    Chervil is available from Israel and Kenya.

  • +Main nutrients

    Calcium, Fiber, Folate , Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Riboflavin, Selenium , Thiamin, Zinc, Vitamin A, B6 and C.

Main varieties

  • Chervil

    Chervil

    The leaves of this aromatic and sweet herb bear a slight resemblance to parsley; however, the flavor is more distinctive with a trace of anise.

    View Chervil

Preparation

Preparation

Wash and chop the chervil in pieces. Then either add it raw or cooked to a dish. Chervil's flavour is lost very easily, by too much heat. That is why it should be added at the end of cooking or sprinkled on in its fresh, raw state. One way to keep chervil's flavor is to preserve it in white wine vinegar.

Consumption

Chervil is commonly used to season poultry, seafood, and young vegetables. Chervil brings out the flavor of other herbs. Subtlety is key when using chervil in cooking. Although chervil will never dominate a dish. Chervil's delicate leaves make it also an attractive herb to use for garnishes.

When to eat

Fresh chervil must be stored in the refrigerator and consumed within a week.

Did you know?

  • Chervil is sometimes referred to as "gourmet's parsley".
  • Chervil is sometimes used to repel slugs.

 

 

 

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