Cherival(sp?)

I'm watching Julia with a guest chef and he's making a dish with lobster and a butter sauce with the above chopped herb. Since I apparently don't know how to spell it(the above wouldn't search)I thought I'd ask here. What is it? Or what is it's flavor? Thanks

Chervil.

All About Chervil

by Sandra Bowens

Often referred to as the “gourmet’s parsley,” chervil tastes mildly of licorice combined with pepper imparting certain freshness to a dish. Fresh or dried, it is a bright green and quite delicate and should be added to a dish at the end of cooking. Chervil has a tendency to enhance the flavors of other herbs when used in combinations. The most notable case is fines herbes, the French blend of at least three herbs, ground fine, where one herb is almost always chervil.

A member of the parsley family, chervil is more delicate and fernlike than the familiar parsley. It is similar in appearance to parsley, available in curly to plain varieties. Native to southern Russia and western Asia, chervil has been known and cultivated in France for centuries. It has recently become a commercial crop in California as well.

quote:

Originally posted by Grampy

Chervil.

All About Chervil

by Sandra Bowens

Often referred to as the “gourmet’s parsley,” chervil tastes mildly of licorice combined with pepper imparting certain freshness to a dish. Fresh or dried, it is a bright green and quite delicate and should be added to a dish at the end of cooking. Chervil has a tendency to enhance the flavors of other herbs when used in combinations. The most notable case is fines herbes, the French blend of at least three herbs, ground fine, where one herb is almost always chervil.

A member of the parsley family, chervil is more delicate and fernlike than the familiar parsley. It is similar in appearance to parsley, available in curly to plain varieties. Native to southern Russia and western Asia, chervil has been known and cultivated in France for centuries. It has recently become a commercial crop in California as well.

Ah ha! Thanks.

If you decide to try to grow it in your garden, it grows like a weed, but must be reseeded about every two weeks if you want a steady supply. Save the seeds - they are coriander- an entirely different taste delight.

Cheers, John