Looking for a new herb to spice up the recipes in your repertoire? Try chervil. Known to some as ‘the new parsley,’ chervil acts similarly, but injects a more exotic, anise-like flavor into your food. Think of it as a distant cousin of parsely, once removed.
This week, YumSugar writes about what it is, where it’s from, and how to use the herb that’s appearing at farmer’s markets everywhere. We’ve got a few ideas, too: try it in your eggs, amped up with feta and heirloom tomatoes, or in a move that’s even more appropriate for spring, this seared asparagus soup.
In Season: Chervil from YumSugar