CHERFFIL -

Chervil is a common aromatic plant used in cooking for its slightly aniseed and sweet flavor. It is native to Europe and is often used in French dishes, but it is also grown and used in other parts of the world. Chervil leaves are often used as an herb to garnish dishes, but they can also be dried and used as a spice. Chervil is an aromatic herb very popular in cooking for its delicate and slightly sweet flavor.

 As a garnish: Fresh chervil leaves are often used to garnish dishes, including soups, salads, scrambled eggs, grilled meats and fish. It's particularly popular in France, where chervil is often used as a garnish for fish dishes.

 In sauces: Chervil is also used to flavor sauces, including béarnaise sauce, gribiche sauce, hollandaise sauce and green sauce. Chervil leaves are usually finely chopped and added to the sauce for flavor.

 In salad dressings: Chervil can be used to add flavor to salad dressings, mixing them with oil, vinegar and other aromatic herbs.

 In soups: Chervil is often used to flavor soups, especially fish soup and onion soup.

 In hot dishes: Chervil can also be used to flavor hot dishes, such as stews, sautéed vegetables and pasta dishes.

 Often used as a seasoning in salads, vinaigrettes or in soups, chervil also deliciously flavors omelettes, meats, fish, shellfish, cottage cheese, sauces such as béarnaise or gribiche.

 In summary, chervil is a versatile aromatic herb that can be used in many different ways in cooking to add flavor and aroma to a wide variety of dishes.