Our Fruits, Vegetables and Fresh Herbs - Strawberries
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TopChervil
Native to Russia, chervil looks very much like parsley except that it is more fragile. Its tiny leaves make a lovely garnish and its delicate flavour tastes a little like liquorice.
Culinary tips and advice
- With its delicate aniseed flavour, chervil can easily replace parsley in any recipe.
- With parsley, tarragon and chives, chervil forms the base of the traditional French herb bouquet.
- Use as fresh as possible, cut with scissors (not a knife) and add in the very last minutes of cooking.
- Goes best with scallops, lamb, soups, stews and omelets.
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.
Chervil Recipes
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