Chervil

Also called: cicily, sweet cicily

Chervil, a mild aromatic herb in the parsley family, has a very light anise flavor. It is used extensively in French cuisine, and you’ll probably recognize the flavor from bernaise sauce. Chervil is also a component of fines herbes.

Chervil is the main component in fines herbes. Because fresh chervil deteriorates in heat, it’s best incorporated just before serving. Use it, chopped, as a flavorful garnish, much like parsley.

You’ll find it dried in the spice section, but for a far more delicate, aromatic flavor, use fresh chervil leaves, readily available at gourmet grocery stores.



Leave a Comment

You must be logged in to post a comment.

Powered by WordPress. Variation of the Girls Suck theme from scudly.com
Copyright Out of the Frying Pan/outofthefryingpan.com 2000 -2018.