Country & Garden: Herbs: NO 53: CHERVIL

The Independent - London | July 7, 2001| | Copyright

ROUSSEAU, TIRED of luxury, of elegant women and long elaborate meals, thought nothing would be more delightful than to visit the home of a simple housewife and eat a chervil-scented omelette. You wouldn't catch an English 18th-century writer saying that; chervil has always been more respected in France, where it is an essential ingredient of fines herbes and frequently used to enhance the flavour of egg dishes, fish, and mushroom-based sauces.

Chervil derives its name from harein phyllon, which is the Greek description of it as the happy or delightful leaf. This may explain the slightly ...

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