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Chervil, sometimes called French parsley or garden chervil (to distinguish it from similar plants also called chervil), is a delicate annual herb related to parsley. It is commonly used to season mild-flavored dishes and is a constituent of the French herb mixture fines herbes. Chervil is used, particularly in France, to season poultry, seafood, young spring vegetables (such as carrots), soups, and sauces. More delicate than parsley, it has a faint taste of licorice or aniseed.
Chervil is one of the four traditional French fines herbes, along with tarragon, chives, and parsley, which are essential to French cooking. Unlike the more pungent, robust herbs, thyme, rosemary, etc., which can take prolonged cooking, the fines herbes are added at the last minute, to salads, omelets, and soups.