Chervil
Native to Russia, chervil was introduced in Europe during the
Crusades. It was called ?the rich man’s parsley?
because it looks very much like parsley except that it is more
fragile. It is France?s most elegant herb; its tiny leaves
make a lovely garnish and its delicate flavour tastes a little like
liquorice.
Culinary tips and advice
- Can replace parsley very well in any recipe.
- With parsley, tarragon and chives, chervil forms the base of the traditional French herb bouquet (bouquet de fines herbes).
- Use as fresh as possible, cut with scissors (not a knife), add in the very last minutes of cooking.
For delicious
recipes featuring chervil, click on metro.ca.
Storage Life
Fresh chervil is fragile. It can be stored in the fridge by placing
the stems in water and wrapping the leaves in a damp paper towel.
Chervil can also be frozen. Dehydrating is not recommended.