Chervil Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Anthriscus cerefolium
In stews, steamed vegetables, salads, sauces, & as a garnish.
In general, herbs should be fresh looking, crisp and brightly-colored. Leaves will vary in color from green to reddish-purple.
Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.
Most herbs benefit from being stored with freshly cut stems in a glass of water - either in or out of the refrigerator.
Herbs will not ripen further after harvest.
Chervil is low in Sodium, and very low in Saturated Fat and Cholesterol. It's also a good source of Dietary Fiber, Thiamin, Riboflavin, Niacin, Vitamin B6, Magnesium, Phosphorus and Selenium, and a great source of Vitamin A, Vitamin C, Folate, Calcium, Ir
1 tsp
Amount per serving
Chervil originated in the Caucasus but the Romans spread it throughout Europe. Chervil, a member of the parsley family, is a lace-like herb, and means, "herb of joy" in Greek.
Legend has it that chervil sharpens a dull wit, restores youth and makes one merry.
Collard Greens
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted. (...)
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