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Also call:
 | DESCRIPTION
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Chervil leaves are quite similar to the
parsley leaves structure with soft ferny, vivid green colour leaves and this
herb grows up to 30cm in height. They seems to have a mild taste of
aniseed and pepper. In the summer season, white flower clusters bloom
like an umbrella-shaped. Also referred to as the 'gourmet's parsley'.
| HISTORY AND ORIGIN
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Chervil native country is eastern
Europe. During the first century, the Syrian used Chervil as a food,
but the Pliny used it as a seasoning and a cure for hic-coughs. It was
believed to have a quick healing of the bruises when it was used with a hot
dressing over the injured part. When it was introduced to France, the
French used it as an essential ingredients in their cooking and in the fines
herbes.
| BUYING AND STORAGE
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Fresh leaves can be bought and stored
in water in the refrigerator for a period of 5 days.
| PREPARATION AND USE
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When making fines herbes, Chervil is
part of the ingredients along with the equal quantities of chives, tarragon
and parsley. Can be used in scrambled eggs, omelettes, mashed
potatoes, salads, sandwiches, chicken and fish. The best time to add
Chervil in cooking is the last 5-10 minutes of your cooking time as it gives
that delicate flavour to your dish. Chopped leaves can be added to
soups and mornay, and the spray of leaves can be used as a garnish.
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