Ingredient: Chervil
Category: Herbs, Spices & Seasoning
Season: All
Chervil (Anthriscus cerefolium) is a delicate annual herb related to parsley. Sometimes called garden chervil, it is used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes.
This herb is used quite a lot in French cooking, but rather less in this country where we tend to prefer the more pungent flavour of parsley.
Chervil in fact has a more subtle, delicate flavour and it is quite easy to grow. Along with a few chives and chopped tarragon, it’s delicious in an omelette.
It can be used in sauces too, but (like parsley) it should be added at the last moment if it is to make any sort of impression.
Chervil is not good dried
Some times referred to as "gourmet's parsley", chervil is used to season poultry, seafood, and young vegetables.
It is particularly popular in France, where it is added to omelettes, salads and soups.
More delicate than parsley, it has a faint taste of liquorice.
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