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The exquisite taste of France
With its slightly sweet and fresh taste, chervil has a similar flavor to anise and fennel. It’s best suited to French dishes, omelets, salty yogurt-based foods such as sauces, lamb dishes, vegetables and stews.
Getting the best flavor from chervil
Chervil rapidly loses its flavor when exposed to high temperatures, so should only be added briefly before serving. Briefly soaking chervil releases the full fresh flavor into your sauces and herb butter.
A treat for the eyes too
We handle our chervil with the utmost of care to lock in the full flavor of this delicate herb. This meticulous care means Crushed Chervil from Kotányi makes your dishes look as special as they taste.
