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Taste: Chervil clearly qualifies as a sensory herb with aromatics of anise and parsley with equivalent nuances of flavours that warm the palate.
Uses: Pairs well with eggs, fish, asparagus, potatoes, light sauces and vinegar based-sauces. Blanche diced potatoes and dress them with vinaigrette while warm, cool to room temperature and toss with chopped chervil. Also add minced chervil and shallots to olive oil and vinegar, then whisk to combine and toss with baby lettuce, asparagus and almonds.
Health Benefits: Chervil claims to aid in lowering blood pressure, and has been used to treat eczema.
- No allergens recognised
- Country Of Origin
- United Kingdom, Israel, South Africa
- Seasonal Availability
- Year Round
- Shelf Life
- 5 Days
- Keep at Room Tempurature
- 50g Bunched, 100g Bunched
£1.30 – £2.25