Chervil is an annual herb similar to parsley in appearance, but with a more delicate, lacy leaf structure and slight anise aroma.
Ready to use. Add to taste.
Storage & handling
Store in cool, dry place.
Chervil is a feathery, fern-like herb and a member of the carrot family umbelliferae, classified for its aromatic nature and hollow stems.
Native to Eastern Europe, the plant has spread through its use by the ancient Romans who referred to the herb as "myrrhis" due to its fragrant resemblance to the biblical myrrh. It now holds symbolic nature of a new life for parts of Europe, finding its way into traditional soups and Easter celebrations.
During the middle ages, Chervil was consumed raw in efforts to renew the blood. Modern herbalists recognize the herb for its ability to aid in digestion and as an aid for abdominal cramping.
Chervil is hardly the main herb flavor of a dish, often being combined with tarragon, parsley and chives to create the traditional French fines herbes blend. It is often added to salads, salmon, trout, potatoes, spinach, asparagus and green beans. It is a staple in the French kitchen and is often called "the gourmet's parsley."
This familiar tasting salad dressing is built on chervil and parsley flakes a. To keep it thick apple cider vinegar powder provides a vibrant acidity without adding liquid.