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Chervil is often used in French and Italian cooking but is relatively unknown in Britain and the United States. In

appearance, it resembles parsley with its lacy leaves and very small flowers. It has a delicate taste, rather like


Chervil is best used in dishes requiring little cooking since it quickly loses its flavour, and it is therefore a popular

garnish, chopped or whole, for salads, cheese or egg dishes. It is also used to season soups and sauces, and goes

particularly well with beef.

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