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Chervil

Not just for soup

Chervil - Product Photo

It is plain to see which family member of chervil is famous in culinary circles: parsley. Coriander is also closely related. These family ties are also obvious in the flavour.

Chervil is known as an aromatic, slightly sweet herb. It also has a hint of aniseed. The hollow sprigs have tender green leaves. It is a little less known as a fresh herb, but one use has made it a classic: chervil soup. Chervil loses its aroma and taste when dried.

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Storage advice

  • Transport and storage: The fresh character of chervil is preserved when it is transported and stored refrigerated, at a temperature between 2 and 4˚C.
  • Shop: Present chervil with the other fresh herbs in the refrigerated section.

Our chervil is grown in:

Israel, Ethiopia and the Netherlands

Recipes & preparation tips

The EAT ME website features a recipe for traditional chervil soup. This herb also comes into its own served with grilled ribeye and a bean salad. Chervil is a lovely seasoning in a seafood sauce or cucumber salad. Rinse the herb before cooking and pat it dry with kitchen paper. You can cook it, but it is best to wait until the end of the cooking process. Otherwise, chervil will lose too much of its typical flavour.

Chervil - Recipes & Preparation Tips

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