Description
Cut Chervil Leaf is widely used in French cooking, and one of the herbs featured in fines herbes. Chervil leaf works to enhance the flavors of your other seasonings and is outstanding paired with other French herbs such as tarragon or rosemary. Add cut chervil leaf straight to a spring salad or incorporate it into your meat marinades for an outstanding flavor. Mix cut chervil leaf into Cooking Oils & Vinegars to create a marinade delicious on fish or a fat perfect for sautéing fresh vegetables. Because its flavor is so mild, you can use this seasoning generously in your soups and dressings as we
Usage
Uses: Fish, eggs, vegetables, soups and stews, salads, and meat sauces. Widely used in French cuisine.Ingredients
Chervil.Product Reviews
Related Products
Sweet Basil Leaf Whole
Great American Spice Co.
$5.99
As a member of the mint family, the Sweet Basil Leaf offers a crisp, refreshing zest to your meal. Originally from India, this delectable spice is popular in both Italian and Asian cuisine...
Bay Leaf Ground
Great American Spice Co.
$5.99
Bay leaves have long been rumored to be harmful if ingested. That’s a myth; however bay leaves do remain hard, even after well cooked, so it is recommended to remove bay leaves before...
Rosemary Leaf Ground
Great American Spice Co.
$5.99
While rosemary is an excellent herb pairing for lightly broiled aromatic roast chicken breast, it is a traditional taste of Italy, as the shrub is native the Mediterranean region. In addition to...
On Sale
Sage Leaf Dalmatian
Great American Spice Co.
Now:
$4.49
Was:
$5.99
There’s a reason sage has been seasoning Mediterranean food since the middle ages. With its strong, pungent flavor and aromatic hardy leaves, sage has many uses in many different dishes...
On Sale
Spearmint Leaf Crushed
Great American Spice Co.
Now:
$5.68
Was:
$7.57
High quality crushed spearmint, preferred type of mint for mint sauce or mint jelly. Also used for tea or in mint juleps. Usage Great for making spearmint tea, for garnishing dishes, and adding that...
