Chervil adds a delicious delicate herby flavour with a slight hint of aniseed to dishes.
Substitutes for chervil include: parsley & tarragon, fennel leaves & parsley, tarragon (Like chervil, this is good for flavouring vinegars) or chives, especially with eggs. On the continent chervil is more predominately used and is often added to soups and salads. Alternatively, try adding a sprinkling of chervil to scrambled eggs. Chervil also works particularly well with chicken or fish. Due to its delicate flavour, chervil is best added towards the end of cooking
With similar notes to Parsley, this old English favourite complements freshly dug root vegetables.
Store in a dark, cool, dry place.
Country of Origin
Produce of more than one country. Packed in the UK.