Chervil adds distinctive delicacy

Chicago Sun-Times | July 12, 2000 | Copyright

"Chervil." Sounds like the name of that nerdy little boy who ate paste in elementary school.

Quite the contrary, chervil is a delicate herb that figures prominently in French cooking. It is widely regarded for its role in fines herbes, along with chives, parsley and tarragon. Its mild flavor lies between parsley and licorice, with a hint of lemon.

Chervil is related to parsley and, as such, the tiny sprigs resemble miniature parsley.

How to prepare: Chervil's delicate nature dictates that it be used only toward the very end of cooking. Look to those dishes commonly ...

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