Chervil is a sturdy annual herb with a delicate anise-like taste. Its flavor dissipates quickly with cooking. Avoid long cooking and high temperatures. Best to incorporate at the end of cooking process, or sprinkle onto dishes prior to serving. Looks similar to Sweet Cicely; however, Chervil's stems are narrower and its fern-like leaves are a brighter green.
Chervil is one of the herbs in the classic French blend "Fines Herbes."
It has an affinity with chives, parsley, saffron, and tarragon.
It is good for foods like: asparagus, beans, breads, cabbage, chicken, cucumbers, egg dishes, eggplant, ham, mushrooms, pasta, peas, potatoes, rice, seafood, spinach, soups, tomatoes, tuna, and turkey.
Chervil can be used fresh or dried.
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