With Spring in full bloom, there's no better time to inject the aniselike flavor of chervil into a tired recipe for a new taste of inspiration. Closely related to carrots and parsley, this herb has been around for thousands of years. But while its flavor has been a longtime staple in European cuisine, chervil is a relatively new herbal pleasure in most American kitchens. Sometimes called "the new parsley," lucky for us, this lovely lacy herb has been popping its cute head up in high-end kitchens all over the country.
When purchasing chervil at the market, be sure to choose stems that stand proud and tall with vibrant green leaves. And like most herbs, chervil's flavor is best fresh. If you're planning on using it in a cooked dish, be sure to add it near the end of the cooking process for the best results. Interested in how to incorporate this cute herb into your next meal? Keep reading for a few recipes starring chervil.