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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 only fresh and green chervil|
|Cut only leaves.|
|Then chopp leaves with scissors or a sharp knife before adding to yourrecipe.|
|Note: Don't leave chopped chervil lying around for too long, otherwise itwill lose is flavour.|
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Last modified on: November 22th 2013
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