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Chervil’s name comes from chaerophyllon, Greek for herb of rejoicing. A classic in French cuisine, it is used alone or as an ingredient in popular blends, such as Fines Herbes and Herbes de Provence.  Ancient Romans also used Chervil as a flavoring herb.

Chervil has a light mild flavor, between parsley and anise, but more delicate.  Add at the end cooking, so as not to diminish its flavor. Uses: butter and wine sauces, omelets and egg dishes, soups, salads, fish, chicken, and dressings. [Chervil]

SKU 7130L
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