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Fresh Chervil or Cerfeuil bunch

Ugly but tasty
It is not recommended to cook chervil. The heat causes it to lose a good part of its vitamins and minerals, as well as its delicious anise flavor.

Chervil is added at the last moment in soups and hot sauces. It also perfumes vinaigrettes, white cheese-based dips and crudités salads.

Sold per Bunch
Country of Origin: France