Chervil (Anthriscus Cerefolium) is a delicate, lacy-leaved herb belonging to the Apiaceae family, with a flavor reminiscent of anise, parsley, and a hint of mint. It is often described as having a sweet, delicate, and slightly anise-like taste, making it a popular addition to dishes, particularly those involving fish. Similar to parsley and cilantro, chervil is best added to dishes that require quick or little cooking to preserve its flavor and intensity. It is commonly used in European and French cuisine and is a great addition to cream-based soups, smoked fish, egg dishes, and vinegar and oil salad dressings. Chervil is considered a finishing herb, as its flavor diminishes when cooked, so it is best added at the end of the cooking process. The plant itself has fine, feathery green foliage and stems with lacy umbels of tiny white flowers. Chervil is often available in both fresh and dried forms, with the dried herb having a shelf life of about three years when stored in a cool, dry place. It is recommended to combine chervil with other herbs like tarragon, parsley, and saffron to enhance the flavor of various dishes.
Average seeds/weight per pack - 500/1g.