chervil (chopped)
Chervil, also called real chervil or garden chervil, is a plant species that belongs to the genus Chervil and comes from the family Apiaceae. The cultivated form of chervil, Anthriscus cerefolium var. Cerefolium, is used as a soup herb and as a spice for vegetables or salads. Chervil exudes a delicate scent reminiscent of anise. The finely chopped and dried chervil leaves are a popular spice in many kitchens.
Chervil was originally native to the Mediterranean region. Today, chervil is widespread in many countries due to its unique aroma. Chervil grows best in partially shaded to shady locations on moist soil. Chervil can be grown from seeds or seedlings. Chervil leaves are harvested before flowering, as this is when the chervil's flavor is at its most intense.
The shredded and dried form of chervil makes it easier to use and also extends the shelf life and taste of the chervil leaves.
Use of chervil
Chervil has a sweet, aromatic taste. Its unobtrusive and soothing taste has light notes of anise and hints of parsley, caraway and pepper. Chervil is sometimes added to Béarnaise sauce together with tarragon and is a component of the famous Frankfurt green sauce.
Dried and shredded chervil gives many dishes a delicate, fresh note. It goes particularly well with fish, poultry, salads, stews, quark and egg dishes. When cooking, chervil should only be added at the end, as the flavor can be reduced by heating. For example, chervil can be sprinkled over buttered vegetables or used in herb butter for grilled meat or grilled vegetables.
In French cuisine, chervil is a classic spice for soups and sauces. Cream, chicken stock and potato pieces can be boiled until the potatoes are soft. The soup is then finely pureed and garnished with chervil.
Overall, dried chervil is a spice that not only brings intense and special flavors to the kitchen, but also makes a healthy addition to meals. From French classics to modern, individual creations, chervil can enrich the culinary experience.
Origin: Germany
Storage:
Chervil should be stored in a cool, dry and ideally airtight place to retain its intense aroma for a particularly long time.
Contents: 20g in a practical refill bag
