Cookbook:Chervil
| Chervil | |
|---|---|
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| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Chervil is a herb, used extensively in French cuisine.
Characteristics
[edit | edit source]A delicate herb, chervil has bright green feathery fern-like leaves and a slight resemblance to parsley.[1][2] It has a flavour slightly reminiscent of liquorice.[3]
Selection and storage
[edit | edit source]Chervil does not dry well and should be purchased fresh.[1] Look for well-colored unwilted leaves.[3]
Use
[edit | edit source]The herb is most common in French cooking, where it helps make up fines herbes and is used in a variety of dishes.[1] Because the flavor is delicate, adding at the end of cooking is recommended.[1][3] The leaves can also be used as a garnish.[2][4]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
- ↑ a b c Cox, Jeff; Moine, Marie-Pierre (2010-03). The Cook's Herb Garden. Dorling Kindersley Limited. ISBN 978-1-4053-4993-2.
{{cite book}}: Check date values in:|date=(help) - ↑ Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.