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Because the leaves are very delicate, fresh chervil should be handled carefully. Wrap in slightly dampened paper towels or stand up in a tall, clear container with about 1 inch of water in the bottom, and store in the refrigerator.
Fresh Chervil can also be frozen to extend the shelf life. Simply chop the fresh leaves and place in ice cube trays with water, oil, or stock, then freeze. When you are ready to use, remove a few cubes and allow to defrost, then add the mixture to your favorite recipe. Usage Ideas: Chervil compliments a number of other herbs, including chives. Try adding 1 Tablespoon of chopped chervil and 2 Tablespoons of chopped chives to your favorite mashed potato recipe for a delicious new side dish.
Add chervil to homemade omelets: beat eggs, chopped chervil, and chopped parsley together, pour into a pre-heated pan and top with Swiss cheese, diced ham and chopped onions. Once the eggs have set on the bottom, fold eggs in half and cook for 3-4 minutes or until the cheese is melted and the omelet is fully cooked.
Add fresh Chervil at the end of the cooking process for maximum flavor and aroma.
Fun Facts: Chervil is related to the British weed known as Cow Parsley (7)
While the light green color and shape of its leaves closely resemble Flat-Leaf Parsley, the flavor of fresh Chervil is similar to the anise-taste of fennel and tarragon (5)
While it is not commonly used in other cuisines, Chervil is popular in classical French cooking and is often used interchangeably with fresh Tarragon (5)
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