Chervil
Pronounced: CHER-vuhl
Nutrition
The leaves and root of this parsley family herb are edible and have a mild anise flavor. The leaves are a curly and dark green. Chervil is one of the main ingredients in Fines Herbes.
Season
available year-round
How to store
Chervil does not dry well, so it is best when used fresh.
How to prepare
Use like parsley, though most flavor is lost when boiled.
Matches well with
asparagus, carrots, cheese, chicken, eggs, fish, peas, potatoes, salads, sauces, soups, spinach, tomatoes, veal, venison
Substitutions
parsley or taragon