Chervil is grown in the United States and Holland.
Traditional Ethnic Uses
Chervil is one of the classic components of the popular French herb blend, fines herbes.
Taste and Aroma Description
The leaves of this aromatic and sweet herb bear a slight resemblance to parsley; however, the flavor is more distinctive with a trace of anise.
History/Region of Origin
Chervil is native to southern Russia but was used in Europe before the Roman Empire. Pliny, in the first century, used Chervil as a seasoning. The Romans took it to France where it has been important for centuries. Only recently has it been cultivated and used in the United States.
Store in cool, dark, dry places.
A Few Ideas to Get You Started
Chervil brings out the flavor of other herbs. Stir it into scrambled eggs or cheese and ham omelets. Chervil is useful for adding color and flavor to creamy dressings for pasta and potato salads. Add it to butter-sauced mushrooms and serve over grilled steak or chicken breasts. Crush Chervil in your hand or with a mortar and pestle before use.