Chervil (Anthriscus cerefolium)
Chervil has the subtle flavour of liquorice and is used to traditionally season French cooking. This herb is commonly cooked with poultry, seafood and spring vegetables. Chervil can also be used to season soups and sauces.
This herb is part of what they call the four fine herbs of French cooking. The other three herbs are Tarragon, Chives and Parsley. To make a mélange just add four equal amounts of these herbs and mix together.
Antioxidants- The leaves and stems of this herb contain high amounts of antioxidants, vitamins and minerals, this herb also has high polyphenolic flavonoid antioxidant properties which include apigenin. Studies have suggested it may be beneficial to Alzheimers patients.
Heart health- This herb in its dried form has high minerals content which can help regulate the heart rate and blood pressure.
Vitamins- A, C, Folates, Niacin, Pyridoxine, Riboflavin and Thiamin.
Minerals- Calcium, Copper, Potassium, Iron, Magnesium, Manganese and Zinc.
Chervil can also be used in the cooking of pasta and bread adding its own subtle flavour. With pasta it is especially great as on its own there is not much flavour.
Unlike a lot of other herbs, Chervil is added towards the end of cooking your food as its flavours are delicate and can be lost if added too soon.
Chervil can also be used chopped up or just picked and sprinkled onto food as a garnish, and is a great addition to a salad with its bright green fringed leaves and delicate flavour. This is great to add as a nice subtle flavour that is different when making a salad.
I personally, like to make a nice Chervil vinaigrette that can be used with salads or fresh new potatoes straight out of the saucepan, just toss the potatoes in the vinaigrette. Or if making a salad then simply drizzle over the salad in the mixing bowl and lightly toss.
Serves 4 people
1 x Tablespoon of red wine vinegar
3 x Tablespoons of extra virgin olive oil
1 x Shallot (small)
1 x Small bunch flat leaf parsley chopped
20 x Small sprigs of Chervil (leaves only)
Good pinch of sea salt
A good grind of black pepper
Take a medium mixing bowl and add the extra virgin olive oil, red wine vinegar and the diced shallot. Using a whisk mix these well. Add the salt and pepper to taste.
Just before you are ready to serve your vinaigrette add the chopped parsley and the Chervil leaves and give it a good whisk.
This can then be tossed into your salad or onto your new potatoes.