How does chervil taste?
Chervil has a slightly sweet taste, with a slight hint of anise and fennel. Furthermore, it has fresh notes reminiscent of parsley. The whole plant is suitable for consumption, with the leaves serving as culinary herbs and their roots serving as vegetables.
Culinary use of Chervil
Chervil is a popular culinary herb in French cuisine and is therefore also part of the French Fines-Herbes mix (consisting of kitchen notch, parsley, chives, and tarragon).
With us, it is more known as a birch tree or soup herb. But it can do much more. The kitchen notch also refines fish, seafood, and vegetables with its delicate aroma. It also has a light taste and should be used with dishes that also have a light, subtle flavor. Add it in cream or butter sauce to chicken and fish fillet.
Stir some of this aromatic herb into the scrambled eggs, and you will be thrilled by this aroma. The famous Frankfurt sauce is also made with Chervil.
What for do I use Chervil?
Anthriscus cerefolium refines beans (green and white), eggs, sauces based on sour cream or cream, poultry, potatoes, asparagus, tomatoes, peas or mushrooms.
With what other herbs can you combine Anthriscus cerefolium?
Kitchen notch can be easily combined with other herbs as we know it from the Frankfurt sauce. It goes well with borage, cress, parsley, sorrel, chives, Pimpinella, basil, tarragon, dill, mustard, mint.
Botany: Anthriscus cerefolium
Kitchen notch Anthriscus cerefolium, also known as Chervil, belongs to the Umbelliferae family and is an annual plant. It has its origins in the Near East and Southeast Europe. It was already known to the Romans and Greeks as a herb and medicinal plant.
Storage of kitchen herbs
Put your kitchen herbs in a clean glass and shoot them airtight with a screw cap. Store it in a cool, dry place away from the sun.