Chervil

Seasonality: Year Round
Origin: USA

Often used like parsley, Chervil’s delicate anise-like flavor provides excellent seasoning for bulgur wheat, couscous, pasta, rice and stuffings.

Once favored by early Greeks and Romans, Chervil is now popular among the French and is one of the main ingredients in Les Fines Herbs (a mixture of chervil, chives, parsley and tarragon).

Melissa’s fresh Chervil has curly, dark green, aromatic leaves which are often chopped and added at the end of cooking to retain their flavor.

Melissa’s Fresh Herbs are hand selected for excellent quality. Choose fresh-looking Chervil with good color and a clean, fresh scent.
Avoid any brown spots or wilted stalks or leaves. Use soon after purchasing. To keep fresh, refrigerate in a plastic bag filled with air and securely closed.

Store in the vegetable crisper section of the refrigerator. If leaves do become wilted, an ice water bath can revive them. Place Melissa’s Herbs stem side down in a jar of water (similar to fresh flowers) and cover with a tightly closed plastic bag.

Store away from ethylene-producing fruits and vegetables like tomatoes, bananas and peppers.

Leaves should be thoroughly washed and dried before using.