Chervil is the super early spring green, that adds subtle wild flavours to your salads or a beautiful finishing touch for special dishes.
- Wash well before use
- Best used fresh, although it can be dried or frozen
- Use as a substitute for parsley or tarragon in recipes
- Salad: Add chervil to any green salad to add a punch of flavour. Mix it with spinach, arugula, and kale for a nutrient-packed salad.
- Butter: Mix finely chopped chervil with butter and spread it over toast or use it to flavour steamed vegetables or fish.
- Eggs: Add a handful of chopped chervil to scrambled eggs or an omelette for an added depth of flavour.
- Pesto: Use chervil in place of basil in your homemade pesto. Mix with garlic, parmesan cheese, and pine nuts for a twist on a classic recipe.
Chervil is a delicate herb that can bring a fresh flavour to any dish. Try it in your next recipe and see how it can enhance flavours you didn't know where there.