Chervil is one of the less well-known herbs. Its leaves have a lacy texture, similar to parsley and they are a light green colour. They have a subtle aniseed flavour. Chervil should be used fresh where possible, its flavour is not as good when it is dried. It should be added at the end of cooking for maximum flavour. Fresh dill or fennel can be used in place of chervil if preferred.
Uses: Add to chicken, fish and vegetable dishes, soups, salads and sauces. It also goes well with egg and cheese dishes.
To store: Keep fresh chervil in the fridge for 3-4 days.
To prepare: Simply divide the leaves into sprigs before use.