Anthriscus cerefolium

Originally from southern Russia, the Caucasus, and Southeastern Europe, the chervil probably came to Northern Europe through the Romans.

A traditional symbol of new life, the arrival of the chervil in the markets signals spring, the time when chervil sauces and soups appear on menus in France, Germany and the Netherlands.

Although it is most often seen as a decoration in restaurants, chervil deserves a wider use in domestic cooking.

FLAVOR

Chervil is sweetly aromatic. The taste is subtle and relaxing, with light notes of anise and hints of parsley, caraway and pepper.

USED ARE fresh leaves, flowers for decoration.

PURCHASE AND STORAGE

Chervil is not a plant that can stand for a long time. It can last 2-3 days in a plastic container or a damp paper towel, stored in the refrigerator in the vegetable compartment.

It can be chopped and frozen in small containers for 3-4 months.

Chervil butter can also be frozen.

USE IN COOKING

Chervil is one of the essential herbs in French cuisine; in a classic spice mix, it is combined with chives, parsley and tarragon. With this spice mixture - or just chervil - mixed into the eggs, you will make an excellent omelette or scrambled eggs.

In the Netherlands and Belgium, there is a long tradition of making chervil soup, based either on potatoes and shallots or a richer version with cream and egg yolk.

Chervil is excellent in hearty meat soups and gives a delicate flavor to vinaigrette (mixture of vinegar and oil), butter or creamy sauces served with fish, poultry and vegetables.

It is a good addition to salads, try it with a warm potato salad or with a turnip salad with shallots and chives.

Chervil is sometimes used with tarragon in an egg and butter sauce Béarnaise, and the flavor of chervil can most often be noticed in Frankfurt green sauce.

A small amount of chervil brings out the flavor of other herbs, but you can also use it generously on its own - for example, sprinkle it over freshly cooked vegetables.

If you use it in a warm dish, stir it in towards the end of cooking, because the aroma and flavor dissipate quickly when it is heat treated.

Curly chervil, A.c. crispum has the same characteristics as common chervil.

It is the key to a good herb mixture.

GOOD WITH asparagus, turnips, carrots, cream cheese, eggs, broad beans, fennel, fish and seafood, green beans, lettuce, mushrooms, peas, potatoes, poultry, tomatoes, veal.

WELL COMBINED WITH basil, turnips, chives, watercress, dill, mint, mustard, parsley, tarragon.