Taste: Chervil clearly qualifies as a sensory herb with aromatics of anise and parsley with equivalent nuances of flavours that warm the palate.
Uses: Chervil 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. Add minced chervil and shallots to olive oil and vinegar, then whisk to combine and toss with baby lettuce, asparagus and almonds.
Health Benefits: Claiming to aid in lowering blood pressure, this herb has been used to treat eczema.
- May Contain Celery/Mustard
- Country Of Origin
- United Kingdom, Israel, South Africa
- Seasonal Availability
- Year Round
- Shelf Life
- 5 Days
- Keep Refrigerated
- 100g Bunched