Preparation, uses, and tips
Chervil is a wonderful addition to a wide variety of foods, including pesto and salads, and
dishes featuring asparagus, beets,
potatoes, eggs, and oysters. It can be used like parsley, but keep in mind
that its delicate flavor is diminished by heat. Wait until the last minute to add it when
using chervil in cooked dishes.
Chervil marries well with other herbs, especially tarragon, chives, and parsley. It is not
an overpowering herb, so it can be used generously. In fact, its subtlety enhances and
improves the combination of other herbal flavors.
Although, chervil may have either curly or flat leaves, the flavor is the same. As is the
case for most herbs, fresh chervil provides
better flavor than dried.
Chervil (dried), 1 teaspoon (1g)
Total Fat: 0g