Chervil | CUESA

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Chervil

Sometimes referred to as “the gourmet’s parsley,” chervil is often used to season poultry, seafood, and vegetables, and is particularly popular in French cuisine. More delicate than its parsley cousin, chervil tastes faintly of licorice or aniseed. It is often used in salads, egg dishes, and soups, where its light flavor will not be overpowered.

Recipes with Chervil

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CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »