CHERVIL
Chervil is not as common or well known as some of the other more popular herbs such as parsley, sage or oregano, yet it is just as flavoursome and delicious when used in your everyday cooking.
Chervil is a member of the parsley family and is actually very similar in appearance to the parsley herb.
Otherwise known as "cicily", "sweet cicily" and sometimes "gourmet's parsley", it is mild in flavor with a slight aniseed taste.
Chervil is native to Eastern Europe and Western Asia but it is immensely popular in French cuisine. Along with parsley, chives and tarragon, chervil is also one of the main components of the French herb blend "fines herbes".
Chervil is used in a similar way to parsley and blends well with chicken, fish and egg dishes. Much of the delicate flavor of chervil is lost when cooked or heated to a high temperature, so it is best to add chopped chervil at the end of cooking time or when serving the meal.
Chervil has been around for about the last 2000 years. It was introduced to Europe by the Romans and was used by the ancient Greeks as a rejuvenating tonic.
It was taken as a drink that was a mixture of dandelion, chervil, watercress and water. Due to being rich in minerals and vitamins, this concoction was vital during the winter months when many types of fruit and vegetables were out of season or hard to find.
Chervil is not a particularly overpowering herb and therefore can be consumed in larger quantities than some of the stronger flavored herbs. Consequently, as larger quantities are consumed, the nutritional value will be greater and you can really benefit from the vitamin and mineral intake.
Chervil is rich in a number of different vitamins and minerals. It is an excellent source of Vitamins A and C, as well as calcium, iron, manganese, potassium and zinc. Chervil also contains smaller but significant amounts of a number of the B vitamins, magnesium, selenium, copper and phosphorous.
Chervil is always best if used fresh in cooking. Dried chervil loses much of its flavor and tastes very weak. Chervil is quite a delicate herb and it loses its flavor quickly, especially when heated.
It should be added to a dish at the end of cooking time or added raw, just before the dish is about to be served.
Store fresh chervil in the refrigerator in a plastic bag for up to a week.
Chervil is a member of the parsley family and is actually very similar in appearance to the parsley herb.
Otherwise known as "cicily", "sweet cicily" and sometimes "gourmet's parsley", it is mild in flavor with a slight aniseed taste.
Chervil is native to Eastern Europe and Western Asia but it is immensely popular in French cuisine. Along with parsley, chives and tarragon, chervil is also one of the main components of the French herb blend "fines herbes".
Chervil is used in a similar way to parsley and blends well with chicken, fish and egg dishes. Much of the delicate flavor of chervil is lost when cooked or heated to a high temperature, so it is best to add chopped chervil at the end of cooking time or when serving the meal.
Chervil has been around for about the last 2000 years. It was introduced to Europe by the Romans and was used by the ancient Greeks as a rejuvenating tonic.
It was taken as a drink that was a mixture of dandelion, chervil, watercress and water. Due to being rich in minerals and vitamins, this concoction was vital during the winter months when many types of fruit and vegetables were out of season or hard to find.
Chervil is not a particularly overpowering herb and therefore can be consumed in larger quantities than some of the stronger flavored herbs. Consequently, as larger quantities are consumed, the nutritional value will be greater and you can really benefit from the vitamin and mineral intake.
Chervil is rich in a number of different vitamins and minerals. It is an excellent source of Vitamins A and C, as well as calcium, iron, manganese, potassium and zinc. Chervil also contains smaller but significant amounts of a number of the B vitamins, magnesium, selenium, copper and phosphorous.
Chervil is always best if used fresh in cooking. Dried chervil loses much of its flavor and tastes very weak. Chervil is quite a delicate herb and it loses its flavor quickly, especially when heated.
It should be added to a dish at the end of cooking time or added raw, just before the dish is about to be served.
Store fresh chervil in the refrigerator in a plastic bag for up to a week.
