Sometimes called garden chervil, it is used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes. Also referred to as ""gourmet's parsley, chervil is used to season poultry, seafood, and young vegetables. It is particularly popular in France, where it is added to omelettes, salads and soups. More delicate than parsley, it has a faint taste of liquorice.
Chervil had various traditional uses. Pregnant women bathed in an infusion of it; a lotion of it was used as a skin cleanser; and it was used medicinally as a blood purifier.
The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water.
English orchards whenever possible, though will also on occasion use Bristol Markets and EU-derived (land-freight) sources in order to meet times of high demand.
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