Chervil – Herb of the Month
The Herb Society of America Blog
by Maryann Readal
Chervil, Anthriscus cerefolium, is similar to parsley but has a milder, anise flavor. It is sometimes called French parsley or garden parsley. The Romans named it cherifoliu, the ‘cheri’ part meaning delight and the ‘folium’ part meaning leaves—the joy of leaves.
Chervil is important in French cuisine, where it is an ingredient in classic sauces such as béarnaise and ravigote. These sauces pair well with fish, veal, or chicken. Along with parsley, chives, and tarragon, chervil is in the French herb combination, herbes fines. Chervil is better used fresh as it loses its flavor when dried. It should be added at the end of cooking to get the most out of its flavor. It is a good addition to omelets and salads and can be sprinkled over fresh fruit. Chervil makes a flavorful and colorful butter. The leaves and flowers can…
View original post 1,075 more words
Pingback: Chervil – Herb of the Month – Glyn Hnutu-healh: History, Alchemy, and Me
Have been sending you tons of Love and Light, this is a rough time. If I wish to order oils etc. Making sure you get credit. God to your site and order the oils from there? Divine Blessings Angel
On Mon, Apr 5, 2021 at 6:06 AM Crooked Bear Creek Organic Herbs wrote:
> Crooked Bear Creek Organic Herbs posted: ” ” >
LikeLiked by 1 person