chervil
Pronounced:CHER-vuhl
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The leaves and root of this parsley family herb are edible and have a mild anise flavor. The leaves are a curly and dark green. Chervil is one of the main ingredients in Fines Herbes.
Ingredient
Season: available year-round
How to store: Chervil does not dry well, so it is best when used fresh.
How to prepare: Use like parsley, though most flavor is lost when boiled.
Matches well with: asparagus, carrots, cheese, chicken, eggs, fish, peas, potatoes, salads, sauces, soups, spinach, tomatoes, veal, venison
Substitutions: parsley or taragon
| Nutrition Facts | ||
|---|---|---|
| Calculated for 1 | ||
| Calories 5753 | ||
| Calories from Fat | (%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | % | |
| Saturated Fat 0.0g | % | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | % | |
| Sodium 0mg | % | |
| Potassium 0mg | % | |
| Total Carbohydrate 0.0g | % | |
| Dietary Fiber 0.0g | % | |
| Sugars 0.0g | ||
| Protein 0.0g | % | |
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