Kerbel

Anthriscus cerefolium (L.) Hoffm.

This annual umbelliferous plant resembles parsley at first glance, which is why it was also known as “rich-man's parsley” in the Middle Ages. At closer inspection, however, the difference can be detected by the delicate, fernlike, pinnate leaves. Slightly sweet-smelling, chervil reaches a height of 25 to 60 centimetres and is most aromatic prior to flowering.

Countries of origin

North and South America, Europe, East Asia, North Africa
Originally native to southeastern Russia, chervil is primarily cultivated and exported today in Holland and the Balkan States. Chervil derives its name from the Greek word kairephyllon, which means “herb of joy”. Even the Romans used the fine aroma of chervil to season poultry dishes.

Flavour and aroma

Chervil has a mild, slightly sweet flavour reminiscent of anise and fennel. Soups and stews, salad, herb butter; with fish and meat, as well as omelettes and white wine sauces Chervil is used like parsley and is an ingredient in the popular herb blend known in French cuisine as “fines herbes”. It goes with any herb sauce, homemade remoulade, herb mayonnaise or bouquet garni in all classical meat broths. Chervil adds an elegant touch to scrambled eggs, omelettes, hearty yoghurt mixtures, raw vegetable salads, lamb and mutton roasts, as well as boiled or steamed fish.


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