Chervil  [CHER-vuhl]     A mild-flavored member of the parsley family, this aromatic herb has curly, dark green leaves with an elusive anise flavor. Chervil is one of the main ingredients in Fines Herbes. Though most chervil is cultivated for its leaves alone, the root is edible and was, in fact, enjoyed by early Greeks and Romans. Today it's available dried but has the best flavor when fresh. Both forms can be found in most supermarkets. It can be used like parsley but its delicate flavor is diminished when boiled. Chervil is also called cicily  and sweet cicily .

    If you've got it, but don't know what to do with it, below are some traditional dishes that the herb complements nicely.

Salads beet; chicken; cucumber; egg; fruit; pasta; potato; slaw; tomato; tuna
Soups & Stews beef; chicken; potato; sorrel; spinach; potato; vegetable
Fish & Poultry chicken; duck; all fish and shellfish; turkey
Meats beef; lamb; pork; sausages; veal
Vegetables asparagus; beets; carrots; eggplant; mushrooms; peas; potatoes; spinach; squash; tomatoes
Pasta; Grains;
Dried Beans 		beans; bulghur; couscous; pasta; polenta; rice
Cheese & Egg Dishes most savory egg and cheese dishes
Sauces most savory sauces
Miscellaneous butter spreads; savory spreads; stuffings


Herb-Spice Index «--- Return To ---» Main Page Index