Anthriscus cerefolium (L.) Hoffm.
Chervil has a delicious, slightly sweet flavour reminiscent of anise and fennel. Chervil is used in the same way as parsley and is one of the most famous aromatic plants in French cuisine, an indispensable French aromatic herb.
– Chervil goes perfectly with all sauces based on aromatic herbs, with remoulade sauces and mayonnaise with aromatic herbs and with a bunch of aromatic herbs for meat soup.
– Chervil gives flavour to scrambled eggs, light omelettes, a delicious mixture of fresh cheese and yogurt, salads with raw vegetables, lamb and mutton dishes, cooked or stewed fish.
Chervil originates from southeast Russia and today it is grown and exported mainly to the Netherlands and Balkan countries. In Greek, chervil is called kairephyllon, which means a leaf that gives joy. Even the ancient Romans used the delicious aroma of chervil for flavouring to chicken dishes. It is an annual plant belonging to the Apiaceae family and is very similar to parsley. Therefore, in the Middle Ages it was called the parsley of the wealthy.