This light herb is ideal for delicateflavoured dishes.
Always use chervil fresh and raw as cooking destroys the delicate flavour and scent, or add to cooked dishes in the moment just before serving.
Use the tiny sprigs in salads and as a garnish.
It is delicious chopped and mixed with semi-soft butter and added over hot cooked veges like asparagus, beans, aubergines, tomatoes, spinach, corn and potatoes.
Chop into vinaigrette dressings.
Make chervil butter and chivry and freeze in small blocks for use up to two months.
Add chopped to omelettes just as the egg sets.
Scissor over cream soups at the last minute before serving.
Chop and use raw in all kinds of salads.
Make chervil vinegar for use in sauces and vinaigrette.
Bake fish in coconut or evaporated milk with a couple of tablespoons of lemon or lime juice, then season with sea salt, black pepper, ground roasted coriander seed and chopped chervil.
Use generously - it is hard to overdo it!