Chervil

13,731 times    0comments    note : 2.0 / 3
Grade this recipe

On this page: Generalities - Use

Other pages: Follow this page - Back to homepage - Back to preceding page

Generalities

Chervil is very similar in appearance to parsley, but its leaves are smaller, and its taste (delicate) is very different, sometimes with a slight hint of licorice.

Use

Use only fresh and green chervilchervil
Cut only leaves.chervil
Then chopp leaves with scissors or a sharp knife before adding to yourrecipe.chervil
Note: Don't leave chopped chervil lying around for too long, otherwise itwill lose is flavour.chervil

Back to top of page



Last modified on: June 2nd 2015


You might also like:

A bread ovensorrelthymeWhat is this site, and who am I?List of all pagesFloursrosemaryHerbs in the kitchen
Nota: Rollover photos with your mouse to see page title.
Post a comment or question:

You are welcome, if you wish, to comment on this page: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the page, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Posted by: June 26th 2016 at 02:49

Please check/tick this box to show that you are a real human being (protection against Spam)*.

I am not a leaving thing