Chervil

General Description Chervil is a lightgreen, lacey, fernlike leaf of Annthriscus cerefolium, a lowgrowing member of the parsley family. Geographical Sources Chervil is grown in California and New Mexico. Traditional Ethnic Uses Chervil is one of the classic components of the popular French herb blend, fines herbes. Taste and Aroma 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. Pliney, 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 cutivated and used in the United States. Suggested Uses Chervil brings out the flavor of other herbs. Stir it into scrambled eggs or cheese and ham omelets. Cervil is useful for adding color and flavor to creamy dressings for pasta and potato salads. Add it to buttersauced mushrooms and serve over grilled steak or chicken breasts. Crush Chervil in your hand or with a mortar and pestle before use. eBook A comprehensive eBook on nutrition that includes hundreds of articles on nutrition, all of the foodfacts and receipes is available for download. Get your personal copy today. Read more here.