The Mediterranean and western Asia.
Chervil leaves offer a mild flavor similar to parsley with a licorice-like element similar
to aniseed, its sweet fragrance and soothing flavor are infoibed by some as a subtle blend
of caraway, anise and tarragon with a hint of pear.
Excellent for flavoring sauces, soups, salads, omelets, cheese and bread.
Chervil adores green beans, asparagus, mushrooms, potatoes, carrots, poultry, fish and
Blend peeled and chopped avocados with extra virgin olive oil freshly ground black
pepper and a splash of lemon juice; generously sprinkle with chervil.
Its pleasant anise-like flavor is especially compatible with white wine, fish and cream.
Chervil contains vitamin C, carotene, iron and magnesium.
Used generously, chervil is said to stimulate metabolism.