Dried Chervil

Dried chervil offers a delicate, anise-like flavor with hints of parsley and a touch of sweetness. Its aroma is subtle yet distinct, reminiscent of mild fennel with grassy undertones. The texture is fine and crumbly, perfect for infusing dishes without overpowering them. Originating from Europe, this herb has been cherished in French cuisine for its unique flavor profile and ability to elevate soups, sauces, and egg dishes. Its mildness makes it a versatile seasoning that complements rather than dominates.

Notes

Store dried chervil in an airtight container away from light to preserve its flavor. Its potency diminishes quickly when exposed to heat, so add it towards the end of cooking. Best used within six months for optimal taste.

Uses

Sprinkle over omelets and frittatas for a subtle herbal note.
Incorporate into béarnaise sauce for a traditional French touch.
Add to potato salads for a nuanced flavor enhancement.
Use in herb blends for fish and poultry dishes.
Infuse into butter for a fragrant spread on crusty bread.

Replacements

Dill, for its similar anise flavor.
Tarragon, for a slightly stronger but complementary taste.
Parsley, though milder, for a touch of green herbaceousness.

Dry Penne Pasta

Tubes of durum wheat semolina pasta, perfect for capturing sauces with their ridged texture and scoop-like shape.

Fresh Chives

Fresh chives are a member of the onion family, known for their delicate, mild onion flavor and vibrant green color. They add a fresh, subtle kick to dishes and are often used as a garnish or mixed into recipes.

Recipes to try

Tex-Mex Black Bean and Rice Casserole

Warm, cheesy, and packed with flavor, this Tex-Mex casserole is a hearty dish that'll fill your home with irresistible aromas.

Zucchini Corn Fritters with Herbed Yogurt

Golden, crispy fritters packed with sweet corn and tender zucchini, served with a cooling, fragrant herbed yogurt dipping sauce.