Chervil
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  • A herb native to Asia, but has been used in Europe for centuries, where chervil soup is traditionally consumed on Holy Thursday.
  • Included in the traditional French fines herbes mix (with parsley, tarragon, and thyme).
  • Also called French parsley.
  • Sold as sprouts: white stems topped with light green fern-like leaves, often with a dark seed coat still attached.
  • Should be consumed fresh, as most of the flavour is lost when dried or cooked.
  • Tastes like an aniseed-flavoured parsley.
  • Use fresh as a garnish, in salads or sprinkle on top of soups.

Botanical Name: Anthriscus cerefolium

Health Benefits

100g of Chervil yields the following:

  • Calories – 237
  • Total Carbs – 37.77% of DV
  • Protein – 23.2g
  • Dietary Fibre – 112.63% of DV
  • Vitamin C – 55.56% of DV
  • Calcium – 134.60% of DV
  • Iron – 399.38% of DV

*Percent Daily Values are based on a 2000 calorie diet.

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