The chervil it is a very aromatic herbaceous plant typical of the Mediterranean: but do we know how to use chervil in the kitchen? Here’s what to expect!
If you love nuances in the kitchen then the chervil it will be a precious friend in the kitchen. He reminds a little of fennel, a little of anise and a little of parsley, but gives a touch of delicacy and freshness.
Chervil, identikit of the herbaceous plant
With jagged leaves and small umbrellas of white flowers, the wild chervil it has been appreciated for its characteristics since ancient times by popular medicine (and not only).
The genus of plants including chervil it is that of Apiaceae: L’Anthriscus cerefolium aesthetically it resembles parsley, but differs from it in some characteristics.
First of all, the chervil leaves they are bright green and can grow to about 20 centimeters tall.
Furthermore, the plant has small white or greenish-white flowers grouped in umbels, which add a decorative touch to its appearance.
It blooms throughout the spring and summer, helping to make the chervil not only a culinary resource, but also an ornamental element of the garden.
Chervil: properties and benefits
Before finding out how to use chervil in cookinglet’s delve into the reasons that can push us to include this plant in recipes.
The chervil it is a real source of essential nutrients for our body. In addition to vitamins A and C, it also contains B vitamins, such as niacin and folic acid.
The minerals present, including iron and potassium, help support overall health. Its antioxidant properties can help protect cells from oxidative stress.
These properties of the chervil they have made it fully included among the most appreciated natural remedies for various ailments. Its diuretic properties can help reduce water retention while its vitamin C content can play an important role in supporting the immune system. Some people also use it to relieve mild gastrointestinal discomfort.
How to use chervil in cooking
What makes chervil unique is its subtle scent and delicate flavor. Unlike other more robust aromatic herbs, such as rosemary or sage, it offers a light, almost sweet fragrance and taste, which makes it particularly suitable for dishes that require a more delicate hand.
Leaves and flowersIn fact, they can be chopped and added to salads, risottos, fish, white meats, and soups (at the end of cooking). The dried leaves are also used to prepare purifying, digestive and diuretic herbal teas.
In the kitchen it is generally preferred to use the fresh plant because during the drying process the chervil loses part of its properties.
His particular aromabetween anise and parsley with a slight hint of liquorice, is also used with fresh cheeses, in omelettes and scrambled eggs.
Simply add chervil to fresh salads or sauces and dressings to create delicious, aromatic dishes. An example? The remolata sauce.
Like many other fragrant herbs, chervil is also used for season the butter to be used in various recipes. To prepare it you first need good quality butter: let it soften at room temperature and then mix it with chopped chervil, ground pepper, a pinch of salt and a few drops of lemon.
The chervil butter it can be used for cooking vegetables, grilled scampi, stuffed pasta or in appetizers, spread on slices of fresh bread seasoned with cherry tomatoes and pitted olives.
CURIOSITY’
In the language of plants, chervil is a symbol of sincerity, because its intense aroma cannot be masked even if used in small quantities.