Chervil leaf, cut and sifted, is also known as French parsley and garden beaked parsley. It is often referred to as “gourmet’s parsley”, and is used to season poultry, seafood, and young vegetables. It is particularly popular in France, where it is added to omelettes, salads and soups. Chevril is more delicate than parsley and has a faint taste of liquorice.
Chervil adds an herbal-anise flavor to poultry, seafood, vegetables, vinegars, cream soups, and vinaigrette dressings. Try it in scrambled eggs or omelets, cheese spreads, potato salad, and pasta sauces. Use it with fish and shellfish, and vegetables like carrots and greens, asparagus, peas, and green beans.
.3 oz. & 1 oz.