Darégal

Description:

Chervil originates, without a doubt, from Turkey or Siberia.
During the Middle Ages, the name “parsley of the rich” was given to it and it was mainly used as a natural medication.

Chervil grows wild in summer in central Europe.
It is picked from September to October.

Chervil is a favourite on the list of fine herbs, which add flavour to salads, omelettes, sauces...
On its own, it is appreciated with poultry, white meats and fish.

Chervil is known for its strong and subtle aroma, slightly aniseed and more or less musky.
It must be added at the end of the cooking in order to preserve its aroma.