Chervil rubbed Ia 20g

description

Chervil is perfect for French and German cuisine for soups, sauces, salads and egg dishes.

Chervil comes from the umbellifer family. It is found in up to 15 different species from Eurasia to North Africa. It is an annual and grows to a height of between 30-60 cm.

Even in ancient times, chervil was used by the Greeks and Romans both as a medicinal herb and as a seasoning. Pliny the Elder described chervil as a medicinal plant in his Naturalis Historia. The monasteries in the Middle Ages, which cultivated it in their gardens, mainly used it as a medicinal herb, especially for digestive disorders. It was only later that chervil found its way into the kitchen. From the 17th century onwards, it became essential for the “fines herbes”, which also include parsley, tarragon, chives and basil, particularly in French cuisine.

The classic dish with chervil is soup, whether it's a simple chervil soup or sophisticated variations such as fish chervil soup, turnip or potato soups with chervil or a broccoli soup with chervil.
Classic sauces refined with chervil are also a treat for the palate, whether it's the Fines Herbes sauce, Gouda chervil sauce or a lemon-chervil sauce for fish or salad. A homemade chervil butter or chervil quark will also broaden your taste horizons.
Try making chicken breast with chervil cream sauce or savory mushroom and chervil pancakes.
Chervil is very popular in French cuisine, especially for all kinds of egg dishes.

Our tip: Try an omelette with a little pepper and salt and our grated chervil.

Hand-filled in our elegant aroma bag with viewing window and practical clip closure.

Store in a cool, dark place away from light