Chervil - herbs of French cuisine
What is chervil?
Chervil (Latin name Anthriscus cerefolium) is a herb/spice of the umbelliferous plant genus originating from the Near East and Southeastern Europe. It has a sweet taste similar to anise, and you may use it as a kitchen spice to flavor soups and sauces.
It also has the following names:
• Real chervil
• Kitchen herb
• Kitchen chervil
How does kitchen chervil taste?
Kitchen chervil has a fresh, sweet, and discreet taste with delicate aniseed tones. You can also taste light notes of caraway, parsley, and pepper. The aroma is widely used in French cuisine and is known for its use in the classic Fines-Herbes mix.
What is chervil used for?
Chervil is not only a popular spice in French cuisine. We also like to use it in German kitchens. Due to its great aroma, the herb goes very well with egg dishes. It refines omelets, scrambled eggs, and fried eggs. It also flavored vegetables such as fennel, peas, potatoes, beetroot, tomatoes, or asparagus. Try chervil in a lukewarm potato salad. Sprinkle it generously over your vegetables. Because of its subtle taste, it will not overlay your dishes.
Anthriscus cerefolium is its Latin name. It spices, butter, and cream sauces that go very well with fish, vegetables, or chicken dishes.
Which herbs go well with chervil?
Chervil well with the following herbs or spices: mustard, tarragon, dill, mint, mustard, pepper, salt, basil, parsley, and chives.
How do I properly store chervil?
Put the chervil in an airtight container and store it in a cool, dry place out of the sun.
Where does kitchen chervil grow?
Kitchen chervil originally comes from Southeast Europe and the Middle East. You can easily mount it on the windowsill. It increases fast, and you can use it as an herb after about six weeks. However, it does not taste good after the plant begins to flower.
What does the chervil plant look like?
The chervil plant is an herbaceous plant with a spindle-shaped root and a height of 20-70 centimeters. Its leaves are light green and soft to the touch, as they are downy hairy on the underside. The leaves are clover-like and three-lobed, with the edge frayed.