Chervil is an herbal plant native to the Mediterranean and western Asia, Anthriscus cerefolium. It is an annual member of the parsley family, Apiaceae or Umbelliferae. Chervil leaves are used in cooking for their anise-like fragrance.
Chervil is like a delicate kind of parsley. It has feathery leaves on thin stems and umbels of tiny white flowers. When seeking fresh chervil, it is suggested to plant your own regularly for the best availability and taste. It's an annual plant that will mature quickly in six weeks time under the best conditions. Warm weather will make it bolt, producing flower stalks that will set seed.
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After flowering the plant will die back, so planting chervil every few weeks will guarantee that there are always some fresh leaves to be cut for the kitchen. Chervil doesn't transplant well as it has a large tap-root, so it's suggested to sow the seeds directly outdoors. Scatter a few seeds over the soil in a cool and moist location and then lightly step on them. Don't cover with soil as the seeds need light to germinate. Keeping the leaves pinched back will prevent the plant from bolting until the warmest weather.
The herb chervil has delicate flavor that must be used fresh to really appreciate. It doesn't dry well, so chervil that you may find on the supermarket spice shelves bares little resemblance to the fresh herb. Fresh leaves, if available at market, may be kept for only a few days wrapped in damp paper towels inside a plastic bag in the refrigerator crisper. To keep it longer, freeze the leaves in a plastic zip bag until needed. Use scissors to snip off the amount needed and replace the remaining herb back in the freezer. Add sprigs of chervil to vinegar as another means of preserving the delicate anise-like flavor and aroma.
A slight aniseed taste is reminiscent of tarragon, like a mild tarragon. The flavor is somewhat similar to celery and they can be substituted in recipes. The aroma and flavor of chervil complement eggs, potatoes, tomatoes, and fish dishes. Poultry, seafood and vegetable dishes are other foods that use chervil.
Mince or chop chervil fresh for tossed green salads, potato salad, cream soups, herb butters and sauces. Add chervil at the last moment when cooking with it as the delicate flavor dissipates with heat.
Chervil is used in French cooking as a component of the herb mixture fines herbes along with fresh parsley, chives and tarragon. Sometimes marjoram, lemon balm, cress or cicely are added to the fines herbes. Chervil is sometimes included in bouquet garni, but as the so-called 'garnished bouquet' of herbs will stew in the cooking pot for a time, the delicate flavor of chervil would likely be cooked away.
Chervil Is A Sweet Tarragon SubstituteRelated : KitchenAid KSM150PSER Kitchenaid Stand Mixers
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