A subtle, parsley flavor
Source: jmheatherly.medium.com
One of four herbs used in the traditional fines herbes, chefs add French parsley (Chervil) to enrich egg dishes mainly. Within the French haute cuisine tradition, the four fines herbes consist of chervil, chives, parsley, and tarragon.
Chervil belongs to the same family as parsley and cilantro. Find this herb native to the Caucasus region between Europe and Asia and denote this from the other Anthriscus species indigenous to North America.
Uses: seasons seafood, poultry, vegetables, and eggs. Reduce inflammation, aid digestion. Scientific name: Anthriscus cerefolium Tastes: delicate flavors of anise or licorice, like fennel or tarragon
Recipe: Béarnaise sauce
Traditionally, Béarnaise adorns charred steak or eggs as a rich, savory component. It derives from the mother sauce “Hollandaise” but distinguishes itself by including a wine-reduction and shallots or chives.
