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Chervil has a sweet taste, similar to tarragon.

Scientific Binomial Name: Anthriscus cerefolium

SELECTION INFORMATION
Usage

In stews, steamed vegetables, salads, sauces, & as a garnish.

Selection

In general, herbs should be fresh looking, crisp and brightly-colored. Leaves will vary in color from green to reddish-purple.

Avoid

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.

Storage

Most herbs benefit from being stored with freshly cut stems in a glass of water - either in or out of the refrigerator.

Ripening

Herbs will not ripen further after harvest.

  • Nutritional Information
  • 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

    Calories :237Calories from Fat :
    Total Fat3.9
    Cholesterol0%
    Sodium 83%
    Total Carbohydrate49.1%
    Dietary Fiber11.3%
    Sugars 0%
    Protein 23.2%
    Vitamin A5850%
    Vitamin C50%
    Calcium 1346 %
    Iron 31.95%

  • Tips & Trivia
  • 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.

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