Chervil Cut & Sifted

Chervil Cut & Sifted

[ 989 ]
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per 1/4 Pound
Quantity:  
$5.60 
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per Pound
Quantity:  
$14.00 

Chervil is an annual herb in the parsley family. Because it is widely used in French cooking, chervil is common called French parsley.

Aside from being a key ingredient in the seasoning blend fines herbes, the mildly anise-like flavor of chervil enhances soups, salads and egg dishes.

kosher certificate information

a.
quick look

information at a glance
approximate cups to one pound16
originfrance
active compoundsVolatile oil, flavonoids, coumarins
plant part usedflowering herb
processingcut & sifted

b.
buying & keeping

general guidelines and tips
storage tipsStore in an airtight container in a cool, dark place.
appearance & aromaGreen with an aroma similar to cicely or anise.

c.
uses

try something new
culinaryChervil is used to flavor vinegars, sauces and beverages.

some recommendations

other products to love
[ lavender ]
[ lavender tip: Blend chervil with lavender and other herbs to make herbes de Provence.  ~ from Monterey Bay Spice Company ]

Blend with lavender and other herbs to make herbes de Provence.

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[ chives ]
[ chives tip: Combine chervil with chives and other seasonings to produce <i>Frankfurter Grüne</i> Sauce.  ~ from Monterey Bay Spice Company ]

Combine with chives and other seasonings to produce Frankfurter Grüne Sauce.

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d.
flavor profile

cut & sifted
chervil

Chervil’s flavor is like a cross between parsley and anise.

It blends well with rosemary, sage, borage, coriander and lavender.

e.
formulas & recipes

cut & sifted
chervil

coming soon

f.
what else you should know

cut & sifted
chervil

Chervil, also known as garden chervil and French parsley, is popular in French and German cuisines. Although the flavor and aroma is much more intense when fresh, the dried herb is an ingredient in the French seasoning blends bouquet garni and herbes de Provence. In Germany, chervil is combined with borage, burnet, parsley, chives, cress and sorrel to make a green sauce for roasted meats and vegetables. Because this sauce originated in Frankfurt, it is called Frankfurter Grüne Sauce and is locally known as grie soß.


Background: Chervil appears in ancient literature as a symbol of new life. Similar in aroma and taste to myrrh, it has the blended flavors of anise and parsley. In French kitchens, it is often the unidentifiable spice of fish recipes. 

Description: A hardy annual plant, Chervil has light green, fern-like opposing leaves supported by round, grooved stems. The slender white root produces plants reaching 26 inches in height. Tiny white flowers bloom from spring through mid-summer. The Chervil fruit or seeds ripen in late summer to early fall and have a long, thin, segmented appearance.


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for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
you should always consult with your doctor
before making any changes to your diet!!
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