Chervil

Chervil (Anthriscus cerefolium) helps to bring out the flavour of other herbs, hence its place among the “fine herbes” of French cuisine. Chervil was originally brought to the Mediterranean region from southern Russia and the Caucasus by the Romans. In a medicinal context, it acts as a blood thinner.

Chervil tastes like a blend of parsley, fennel and anise, with a touch of sweetness. It loses its flavour when heated, so it is best used as a garnish. Thanks to its fine leaves, it lends a beautiful visual effect to food such as poultry, veal and fish dishes.

Chervil should be stored at fridge temperature and used quickly.