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Chervil: Revision history

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14 December 2023

  • curprev 13:0413:04, 14 December 2023‎ FoodBookSysop talk contribs‎ 1,019 bytes +1,019‎ Created page with "It is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes. Chervil is used, particularly in France, to season poultry, seafood, young spring vegetables (such as carrots), soups, and sauces. More delicate than parsley, it has a faint taste of liquorice or aniseed.[9][10] Chervil is one of the four traditional French fines herbes, along with tarragon, chives, and parsley, which are essential to French cooking.[11] Un..."
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