• Chervil

- Origin
Chervil is believed to originate in West Asia and South Russia. It is cultivated in Moldavia, Transcaucasia and the Crimea. Chervil was known to ancient Greeks and Romans in III century BC. They added it to soups and sauces. Chervil is still thought of as valuable spice due to the high concentration of vitamins.

- Varieties
In many chervil varieties roots are the parts that are used. Chervil roots remind of parsnip, but have a delicate anise scent. These roots can be stored up and used in salads during the winter.

- Flavour
Chervil has a slightly hot, but light scent with a tint of anise, tarragon and parsley. Chervil is definitely a delicate and fine herb.

- Usage
Young and fresh leaves of chervil are rich in vitamin and have a peculiar quality to strengthen the flavour of other herbs in a dish. It is often used in French cuisine and added to fines herbes and sometimes to bouquet garni. Chervil is almost useless when it is dry, because it loses its taste and scent.
Fresh chervil leaves make a great addition to salads, soups, meat, eggs, fried fish. Sauce made of chervil leaves, eggs, oil, vinegar, mustard and sour cream goes well with fried meat (particularly lamb, pork and chicken), omelette, cheese and potatoes.

- Combinations and substitutes
Chervil combines well with parsley, tarragon and basil, but it does not work with thyme and cloves.

- Storage
It is best to use freshly picked chervil, because its scent evaporates very fast especially when it is hot outside.

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