Chervil

Anthriscus cerefolium

Origin: Southeastern Europe and Central Asia.

Flavour: Slight anise, mild.

Uses: French cuisine, seafood, poultry, vegetables, soup, vinaigrette.

Dishes: Omelette, butter sauces, bearnaise, pasta, chicken with chervil, fish, shrimp, salmon.

Compliments: Parsley, chives, tarragon.

Substitutes for Chervil: Tarragon and parsley. Chives or dill.

Chervil shines in almost every French recipe. It is also flavourful in dishes that include eggs, soup, salad and poultry.
Add this variety of dried chervil as a compliment to your Parisian inspired recipes.