The leaves and root of this parsley family herb are edible and have a mild anise flavor. The leaves are a curly and dark green. Chervil is one of the main ingredients in Fines Herbes.
HOW TO STORE:
Chervil does not dry well, so it is best when used fresh.
HOW TO PREPARE:
Use like parsley, though most flavor is lost when boiled.
MATCHES WELL WITH:
asparagus, carrots, cheese, chicken, eggs, fish, peas, potatoes, salads, sauces, soups, spinach, tomatoes, veal, venison
parsley or taragon