Chervil rubbed

also: French parsley

Description:
Chervil is a very popular spice in French cuisine. It refines mainly egg dishes and sauces. It is indispensable for the Frankfurt Green Sauce. The taste of chervil is reminiscent of parsley with a slight hint of anise.

Chervil tastes good with egg dishes, sauces, salad, potatoes, fish and asparagus.

Usage:
The aroma of chervil dissipates very quickly during cooking. Therefore, it should only be used towards the end of the preparation.

Known dishes:
Chervil soup, Frankfurt green sauce, Kasnudeln (Austria).

Aroma/Taste:
Between parsley and anise, but milder.

Harmonizes with:
Dill, tarragon, parsley, chives, mustard.

Origin:
Germany