Chervil Leaf Cut
Sweet, Peppery
Size
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This delicate herb is sometimes called garden chervil to distinguish it from similar plants also called chervil, or French parsley. The leaves are enjoyed for their sweet, anise-like taste like parsley with a peppery, licorice overtone. It adds an herbal-anise flavor to poultry, seafood, vegetables, vinegars, cream soups, and vinaigrette dressings. Try it in scrambled eggs or omelets, cheese spreads, potato salad, and pasta sauces. Use it with fish and shellfish, and vegetables such as carrots and greens, asparagus, peas, and green beans.
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Chervil Leaves.
Pairs well with eggs, salads, and soups. Chervil is often added at the end of cooking as its flavor can fade with prolonged heat exposure.
⚠️ California Proposition 65 Notice: California requires businesses to provide this notice for many agricultural products due to naturally occurring trace elements found in soil worldwide.
⚠️ WARNING: Consuming this product can expose you to chemicals including lead, which is known to the State of California to cause birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food.
Lead is a naturally occurring element present in soil globally. Because spices are grown in soil, trace amounts may be present.
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