ChefPedia™
THE CHEF ENCYCLOPEDIA:
Culinary Herb & Spice Reference Guide
Chervil
[also Richman's Parsley]
(Anthriscus cerefolium)
Family: Umbelliferae
Native to Russia, Chervil is an aromatic herb with divided leaves that
are often used in soups and salads, as well as with sauces, omelets,
stews and fish. It bears a slight resemblance to its cousin Parsley,
but is more delicately flavored reminiscent of anise and a more subdued
shade of green. Chervil is a particularly important herb in French cuisine.
It loses flavor rapidly when dried, so should be used as fresh as possible.
A member of the carrot family.
| Description |
Culinary
Use |
Preparing
and Storing |
Recipes |
| Cultivation |
History |
Nutritional
Information |
Chefs |
| Suppliers |
Culture |
Medicinal |
Products |
