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Chervil - Fresh Herbs Israel

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CHERVIL

Chervil (Anthriscus cerefolium), sometimes called garden chervil to distinguish it from similar plants also called chervil, or French parsley, is a delicate annual herb related to parsley. It is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes. A member of the Apiaceae, chervil is native to the Caucasus but was spread by the Romans through most of Europe, where it is now naturalised.
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 omelettes, salads, and soups. More delicate than parsley, it has a faint taste of liquorice or aniseed.


Chervil fresh herbs

Chervil the herb

Chervil

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Israel agricultural facts

Most of Israel's agriculture is based on cooperative principles that evolved in the early twentieth century. Two unique forms of agricultural settlements; the kibbutz, a collective community in which the means of production are communally owned and each member's work benefits all; and the moshav, a farming village where each family maintains its own household and works its own land, while purchasing and marketing are conducted co-operatively.

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Text is available under the Creative Commons Attribution-ShareAlike License; additional terms may apply. Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization.