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Chervil

In season Spring Autumn

Food Description:

Chervil is a sweet, aromatic herb with a delicate aniseed flavour. It is a member of the parsley family, and indigenous to the regions around the Black and Caspian Seas. It is widely used in French cuisine.

General Information:

Category: Herb
To Buy: Can be bought fresh or dried. Look for fresh generally sold in small punnets packaged similarly to thyme and oregano. Look for fresh green leaves only. Dried chervil should be packed in airtight containers and should be bright green.
To Store: Fresh - remove from any plastic packaging and store dry in plastic bags in the refrigerator for up to 6 days. Dried will keep for 12 months in an airtight container, away from light and heat.
Tips and Tricks: Use to flavour light, delicate dishes such as seafood, egg dishes and with cream cheese in herb sandwiches. Chervil is an ingredient in the classic French blend - fines herbes - along with tarragon, parsley and chives.

Nutrition (1 Cup):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available

Cooking:

Cooking Tips: Tear the chervil up with your fingers.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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