What is Chervil anyway?
Chervil is often referred to as “The Gourmet’s Parsley” or “French Parsley.”
This herb is extremely popular in French cuisine and is a member of the parsley family. It looks very similar to parsley, except the leaves are smaller, and paler in color. Some believe chervil has the flavor of anise and parsley. Others taste dill and parsley. To me, it has its own unique, mild flavor with hints of licorice.
Chervil leaves are delicate and curly and are similar to carrot greens. Because of this fragility, it should be added at the very end of preparation of cooked foods or used as a garnish.
Chervil is a great herb to sprinkle on fish and in butter sauces. It is often used as a garnish atop steamed baby vegetables. Chervil is a main ingredient in béarnaise sauce and is also an excellent complement to any mild food. It can also bring a fresh kick when added to lightly dressed salads.
Chervil is probably most commonly used with eggs—either added to an omelet or sprinkled on scrambled eggs. This delicate herb is quite delicious on eggs!
Chervil is one of the four herbs used to make fines herbes which is an herb blend used in French cooking. The other three herbs in the blend are parsley, tarragon, and chives.
Here is a link to MySpicer Chervil
