Chervil a delicate annual herb related to parsley but sadly, it is generally neglected in American cuisine. Sometimes referred to as "gourmet's parsley", chervil is used to season poultry, seafood, and young vegetables. It is particularly popular in France, where it is added to omelets, soups and in tossed green salads as part of a mesclun mix.
Each packet contains 0.25 gram, which is approximately 110 seeds. An annual plant.
The reported preferred temperature for vaporizing and aromatherapy is 212°F to 302°F (100°C to 150°C).
- "The Herb Book," John B. Lust, N.D., D.B.M., Bantam Books, Inc., 1974.
- "Handbook of phytochemical constituents of GRAS herbs and other economic plants," James A. Duke, CRC Press, Boca Raton, Florida, 1992.
- "Dr. Duke's Phytochemical and Ethnobotanical Databases," U.S. Department of Agriculture, Agricultural Research Service, 1992-2016.
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