Chervil: Delicate Flavour and Elegant Texture!

Chervil, often called 'gourmet parsley', is a delicate herb with a mild, slightly sweet flavour reminiscent of a mix between parsley and tarragon. It carries subtle notes of anise and a hint of citrus, making it a refined addition to many dishes. Unlike stronger herbs such as basil or rosemary, its light aroma enhances flavours rather than overpowering them. The texture of chervil is feathery and soft, with fine, tender leaves that wilt easily under heat. This fragility makes it best suited for fresh applications or gentle cooking methods where its essence can shine without being lost.

Cooking Suggestions: How to Cook Chervil 

• Raw or as a garnish: Sprinkle over finished dishes for a fresh, aromatic touch.
• Infusing: Infused in butter or oil, lightly heat to extract flavour without overpowering. 
• Stirring: Stirred into sauces – to be added at the last moment to maintain its fresh character.
• Folding: Folded into omelettes or scrambled eggs, it enhances richness without dominating.
• Mixing: Mixed into salads, it combines well with other leafy greens for a mild, herbaceous note.

Serving Suggestions: What to Pair Chervil With

• Eggs: Scrambled, poached or in omelettes for a delicate herbaceous lift.
• Seafood: Complements the sweetness of fish, scallops and prawns.
• Poultry: Enhances the mild flavours of chicken and turkey dishes.
• Vegetables: Especially good with asparagus, peas and baby carrots.
• Cream-based dishes: Adds freshness to creamy soups, sauces and dressings.
• French cuisine: Often used in classic fine herbes blends with parsley, tarragon and chives.