Description
Did you know? This herbaceous plant arrived in France in the Middle Ages. Reported from the Crusades, it was mainly used as a medicinal plant. In cooking, Chervil must be added after cooking so as not to alter its aroma.
Dehydrated chervil leaves from France
With its sweet smell, a clever blend of anise and dill, Chervil accompanies omelettes, sauces, soups, green salads and fish (salmon, cod).
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