Chervil Anthriscus cerefolium also called real chervil, belongs to the plant family umbelliferae and is an annual plant. Its origin is in the Middle East and Southeastern Europe. It was already known by the Romans and Greeks as a herb and medicinal plant.
Chervil has a slight sweet taste, with a hint of anise and fennel. Furthermore, it has a reminiscent fresh note of parsley. The leaves are used as a kitchen herb and their roots can be consumed as vegetables.
Culinary use of chervil
Chervil is widely used in French cuisine and is part of the French blend Fines-Herb's (consisting of: chervil, parsley, chives and tarragon).
It is known as soup green or herb. But it can be much more. Chervil refines fish, seafood and vegetables with its fine aroma. It has a light taste and should be used with food that also have a light taste. Add it to cream or a butter sauce served to chicken or fish fillet.
Also you can stir some chervil in the scrambled eggs, you will be amazed by this delicate flavor. The famous Frankfurt sauce is also made with chervil.
What can you cook with Chervil?
Chervil refined, beans (green and white), eggs, sauces on sour cream or cream base, poultry, potatoes, asparagus, tomatoes, peas or mushrooms.
With which other herbs can you combine it?
Chervil blends well with other herbs, as we know it from the Frankfurter sauce. It goes well with: borage, cress, parsley, sorrel, chives, pimpinella, basil, tarragon, dill, mustard, mint.
Storage of kitchen herbs
Put your culinary herbs in a clean glass and close them with a screw cap. Store it protected from the sun in a cool and dry place.