If you’re looking for a flavor-packed herb to add to soups, sauces, and meat seasonings, look no further than chervil. A key ingredient in the fines herbes blend (a mainstay of French cuisine that features chives, tarragon, and parsley), you’ll recognize its flavor immediately if you’ve ever tasted béarnaise sauce. Great as part of a rub for poultry, seafood, and young vegetables, chervil must be treated with care as it loses flavor when overcooked. It’s also crammed with B vitamins, iron and magnesium.
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