This delicate herb is sometimes called garden chervil to distinguish it from similar plants also called chervil, or French parsley. The leaves are enjoyed for their sweet, anise-like taste like parsley with a peppery, licorice overtone. It 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 such as carrots and greens, asparagus, peas, and green beans.
Ingredients
Chervil Leaves.
Origin
Unknown
Tips for Success
Pairs well with eggs, salads, and soups. Chervil is often added at the end of cooking as its flavor can fade with prolonged heat exposure.
FAQ
How old are these spices?
We purchase what we need every year right after the spices are harvested. These spices are as fresh as you can get. They are not sitting in a warehouse for multiple years. The oldest spices we carry will be one year old compared to the commodity market which warehouses spices for 10+ years before selling them to you.
Are these spices certified organic?
Unfortunately we do not have any certifications at this time but most of our spices are organically grown and all of them are non gmo. Each ingredient can be traced back to its origin. Email support@spicetribe.com for any questions.
