 |
General Description
Chervil is a lightgreen, lacey, fernlike leaf of Annthriscus cerefolium, a lowgrowing member of the parsley family. |
Geographical Sources
Chervil is grown in California and New Mexico. |
Traditional Ethnic Uses
Chervil is one of the classic components of the popular French herb blend, fines herbes. |
Taste and Aroma
The leaves of this aromatic and sweet herb bear a slight resemblance to parsley; however, the flavor is more distinctive with a trace of anise. |
History/Region of Origin
Chervil is native to southern Russia. Pliney, in the first century, used Chervil as a seasoning. The Romans took it to France where it has been important for centuries. Only recently has it been cutivated and used in the United States. |
A Few Ideas to Get You Started
Chervil brings out the flavor of other herbs. Stir it into scrambled eggs or cheese and ham omelets. Cervil is useful for adding color and flavor to creamy dressings for pasta and potato salads. Add it to buttersauced mushrooms and serve over grilled steak or chicken breasts. Crush Chervil in your hand or with a mortar and pestle before use. |
