I'm diving into the world of herbs and I want to know more about chervil. I've heard it's often compared to parsley, but with a slightly more complex taste, giving a mild and sweet peppery flavor. I understand it's essential in French cuisine, especially in the herb mix known as Fines Herbes. I've also read that you should add it toward the end of cooking, or to dishes that cook quickly, to preserve its flavor. I'm curious about the different varieties—Common Chervil, Crispum, and Vertissimo—yet I wonder which might be the best for cooking. Do you have any favorite recipes that you like to use chervil in? I'm just starting to grow herbs in my garden, and I'd love to learn from your experiences!
3 Answers
Absolutely love using chervil in my dishes! It's perfect for adding a delicate touch to sauces, especially beurre blanc. I usually throw some in with fish and poultry dishes as well. Just remember, add it at the end of cooking for the best flavor! Let me know if you need any specific recipes!
I grow chervil myself and can vouch for its charm! Just a heads up, it doesn't hold its flavor when dried, so it's best to use it right after you harvest. And regarding "fines herbes," that's a neat distinction you made! In everyday French, it's a broader term for all culinary herbs, not just the four you mentioned. Just a fun tidbit from a native speaker!
Chervil is definitely an outdoor plant, and you're right about it being fleeting in flavor. It doesn’t do well in storage, which is probably why you won't find it often in supermarkets. If you grow it, just pick what you need and use it fresh!
Thanks for the tips! I’ll definitely keep that in mind about adding it at the end. Do you have a favorite recipe you could share?