Botanical name - Anthriscus cerefolium
Country of Origin - Germany
Chervil Leaf greatly resembles parsley but in a milder more subtle taste.
Chervil adds colour and flavour to creamy sauces, herb butters or cream cheese. It also goes well with potatoes, carrots, Spanish menestras, or sautéed spring vegetables. Best added near the end of the cooking time. Many food enthusiasts use it to flavour vegetables, soups, stews, all kinds of meat and even seafood.
Chervil is one of the French "fines herbes" along chives, parsley, and tarragon. It is grown mainly in the Mediterranean.
Chervil enhances the flavour of other herbs. This amazing Herb can guarantee full flavours of parsley only more delicate and refined.