Chervil (anthriscus cerfolium)

Chervil - anthriscus cerfolium

Chervil is one of the fine herbs of French cooking. Chervil is often used like parsley but since it is so delicate it is best added to a cooked dish towards the end or sprinkled over a salad just before serving.

Flavour:

A mild flavour reminiscent of parsley and anise.

How to Use:

Chervil's delicate taste is a good companion with poached fish and shellfish, smoked fish, egg dishes such as omelets and scrambled eggs, chicken, cream soups, cream cheese, carrots, green salad, butter sauces.

Measuring:

Cream soup:

Omelet:

Cream cheese:

2 teaspoons to 2 quarts of soup

1/4 teaspoon in a 3 egg omelet

1/2 teaspoon in 1 cup of cream cheese

Other Info:

Goes well with tarragon, parsley and saffron

Chervil, Dried, Anthriscus cerefolium Nutrient	Units	1 tsp ------- 0.60 g
Proximates	.	.
Water	g	0.043
Energy	kcal	1.422
Energy	kj	5.940
Protein	g	0.139
Total lipid (fat)	g	0.023
Carbohydrate, by difference	g	0.295
Fiber, total dietary	g	0.068
Ash	g	0.100
Minerals	.	.
Calcium, Ca	mg	8.076
Iron, Fe	mg	0.192
Magnesium, Mg	mg	0.780
Phosphorus, P	mg	2.700
Potassium, K	mg	28.440
Sodium, Na	mg	0.498
Zinc, Zn	mg	0.053
Copper, Cu	mg	0.003
Manganese, Mn	mg	0.013
Selenium, Se	mcg	0.176
Vitamins	.	.
Vitamin C, total ascorbic acid	mg	0.300
Thiamin	mg	0.002
Riboflavin	mg	0.004
Niacin	mg	0.032
Vitamin B-6	mg	0.007
Folate, total	mcg	1.644
Vitamin B-12	mcg	0.000
Vitamin A, IU	IU	35.100
Vitamin A, RE	mcg_RE	3.510
Vitamin E	mg_ATE	0.010
Lipids	.	.
Fatty acids, total saturated	g	0.001
4:0	g	0.000
6:0	g	0.000
8:0	g	0.000
10:0	g	0.000
12:0	g	0.000
14:0	g	0.000
16:0	g	0.001
18:0	g	0.000
Fatty acids, total monounsaturated	g	0.008
16:1 undifferentiated	g	0.000
18:1 undifferentiated	g	0.008
20:1	g	0.000
22:1 undifferentiated	g	0.000
Fatty acids, total polyunsaturated	g	0.011
18:2 undifferentiated	g	0.011
18:3 undifferentiated	g	0.000
18:4	g	0.000
20:4 undifferentiated	g	0.000
20:5 n-3	g	0.000
22:5 n-3	g	0.000
22:6 n-3	g	0.000
Cholesterol	mg	0.000