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Chervil Makes a Comeback in Restaurant Kitchens

Do You Buy Chervil?

According to Nation's Restaurant News, chervil's making a comeback in high-end kitchens, where it's being called "the new parsley." The curly dark stems are less expensive than other garnishes like microherbs, and they're prized for their delicate demeanor and slightly anise-like, bitter quality. Chervil rarely makes an appearance in my kitchen (save for the occasional navarin of lamb), but considering it's about to hit peak season, perhaps it's time to let it into my culinary life. Are you familiar with chervil?

Source: Flickr User beelerspace

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Join The Conversation
knowmercy knowmercy 5 years
in college someone made a really great pasta dish and the secret ingredient was chervil. I looked all over for it but couldn't find it. A couple years later I found it at my local farmers market. I have it in my cabinet but I barely use it.
amber512 amber512 5 years
I have never heard of it before.
RoaringSilence RoaringSilence 5 years
I've had it, but never used it in my house.
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