Chervil is the dry, rubbed leaves of Anthriscus cerefolium, an annual herb related to parsley and found in kitchens for millennia. It is a popular herb in France where they use it in all kinds of dishes and herb blends. The flavour of Chervil is milder and more delicate than parsley with a faint taste of licorice or aniseed in the background.
Chervil is great for flavouring chicken and other poultry, as well as seafood and young vegetables. It is perfect for adding to soups and sauces, or for making your own herb/ spice blends at home. Unlike herbs such as thyme and rosemary, chervil can’t take lengthy cooking, so it’s usually best to add near the end of cooking. You can switch parsley out for is to get a different flavour, if you want to.

Nutritional Information/ 100g
- Energy/kcal – 237
- Energy/kJ – 991
- Protein (g) – 23.2
- Fat (g) – 3.9
- of which Saturates (g) – 0.2
- Carbohydrate (g) – 49.1
- of which sugars (g) – 0.0
- Fibre (g) – 11.3

ADDITIONAL INFORMATION
- Cereals containing gluten
- Peanuts
- Soybeans
- Nuts
- Mustard
- Celery
- Milk and Dairy products
- Sesame Seeds
- Products containing sulphur dioxide at concentrations more than 10mg/kg or 10mg/litre.
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