On Spice by Caitlin PenzeyMoog
Author:Caitlin PenzeyMoog
Language: eng
Format: epub
Publisher: Skyhorse
Published: 2018-01-31T16:00:00+00:00
Bay leaves
CHERVIL
Chervil is a sensitive herb, with a delicate, mild aroma that can be easy to miss. Therefore, it is usually added to a dish only toward the end of cooking, lest its subtle flavor get lost. It’s sweet and aromatic, close to parsley in flavor but with lighter notes and a slight peppery, even aniseed-like, undertone. It’s sometimes called French parsley, perhaps because is used more frequently in French cooking than any other country’s cuisine. It pairs well with carrots, sweet corn, and spinach; lends sweetness to butter and butter sauces; and brightens seafood recipes and soups.
Pliny recommended it as a cure for hiccoughs. Other than this ancient anecdote, chervil has little lore or myth associated with it.
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