Originating in Central Asia, chervil was well known among the Greeks who named it: "the leaf that rejoices" whilst the Romans made it a symbol of rejuvenation and resurrection! It was only in the Middle Ages, brought back from the Crusades, that it arrived in France and was used for its medicinal properties. Today, its fresh leaves are used to flavour sauces, soups, raw vegetables, salads, omelettes and grilled meats. Chervil is one of the “fines herbs” and can be added to dishes as a replacement to salt.
Flavours sauces
Can easily replace salt
Brings a note of freshness to goat cheese
Slight aniseed flavour
12/03/2018
12/03/2018
12/03/2018
12/03/2018