"Cows are my passion. What I have ever sighed for has been to retreat to a farm and live entirely surrounded by cows–and china."

Charles Dickens

June 21, 2011

Fine Herbe: Chervil

A bouquet of chervil fit for a gnome––like frondy, fairy ferns.
"According to Elisabeth Lambert Ortiz in The Encyclopedia of Herbschervil is 'essential in French cooking, often supplanting parsley which it does resemble although the leaves are more feathery, and the flavor is reminiscent of anise.' Think of chervil like a delicate and refreshing parsley alternative. Use it in pesto, as a garnish, in salads, with asparagus and starchy vegetables like beets and potatoes, eggs, or seafood—especially oysters. It withstands neither prolonged heat nor drying. Use fresh and add at the last minute. Buying dried chervil lacks flavor and aroma."


You can read on chervil from The Herb Companion here.

You come back when you're ready!

Catherine

4 comments:

  1. I don't believe I've ever used it....but then....I'm also not much of a cook.

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  2. I love the flavor of anise so I'm going to have to try this.

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  3. Is this like "Italian herbs"?

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  4. I don't think so, J. Even THE HERB COMPANION was confused when I did a search! http://www.herbcompanion.com/search.aspx?search=%22Italian%20seasoning%22

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