Chervil

I thought about all the great C words I could have used today.. Creative, Calm, Curious... but I decided on...

 C is for Chervil... if your like me.. you have no idea, what it is??? I was reading an article a month ago.. about this herb... and then I finally found some at the market... and have been using it on eggs.. and so ... I decided to write about it. So if you have never heard of it.. let me show you what it looks like...

This herb has been referred to as the "gourmet's parsley". Chervil tastes mildly of licorice combined with pepper... and I am not a huge fennel, anise... or licorice fan.. but I like it.
Chervil being member of the parsley family, displays curly, dark green lives with it's elusive anise flavor. It is also said to be a member of the carrot family and it's leaves highly resemble carrot tops. The young green leaves, which smell similar to Anise, are collected before they lose their pungency and often preserved in vinegar.
A spice book said that Chervil is a warm herb. Its taste and fragrance fills the senses the way warmth does, slowly, subtly. You notice chervil in the background, and you are glad to find it there. There are plain varieties of Chervil and curly. They are annuals. The root is thin and white. Flowers are small and white.

Chervil is native to Eastern Europe, the colonizing of the Romans spreading it further afield.It was once called myrrhis because the volatile oil extracted from chervil leaves bears a similar aroma to the biblicical resinous substance myrrh. Folklore even talks about  how it makes people merry, sharpens their wit and bestows youth upon  the aged.

In an article on line it said that Chervil grows well in pots all it needs is moderately rich soil, moisture, good drainage and a sunny situation.

Chervil is said to taste well in seafood, crab, scallops, sole and hailbut. I have had it in eggs. It is good with chicken and turkey cutlets. Peas and carrots go well with it also.

Chervil is not to be exposed to heat for any length of time it will wilt and turn drab and flavorless.

Here is a Shrimp and bell pepper and Chervil omelette recipe
Whisk 2 16oz cartons fat-free egg substitute ( this is a weight watcher recipe- you may use real eggs if you wish) 1/4 c. fresh chervil leaves, 2 tbsp snipped fresh chives, 1/2 tsp salt, and 1/4 tsp black pepper in a medium bowl, set aside. For filling spray large nonstick skillet with nonstick spray and set over medium-high heat. Add 1 diced red bell pepper and 1 finely chopped shallot, cook stirring until bell pepper is softened about 3 minutes. Stir in 1/2 lb small cooked shrimp, transfer to a bowl. Heat 2 tsp canola oil in skilled over medium heat. Pour in egg mixture and cook, stirring occasionally with heatproof spatula to let uncooked egg flow underneath, just until set, 8-9 minutes. Sprinkle filling over 1/2 of omelette, fold other half over filling. Slide omelette onto platter. Sprinkle with 2 tbsp fresh chervil sprigs. For other recipes.... with chervil go to www.weightwatchers.com/herbtips
I have made a Chicken saute with Chervil too...YUM