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Chervil is often used to season mild dishes and is an ingredient of the French herb mixture herbs.

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Chervil has a faint liquorice or aniseed taste, and is a traditional French herb. Similar to tarragon, chives, and parsley, which are common in French cooking.

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Chervil consists of rich minerals such as iron, calcium, and magnesium. The leaves are curly and delicate, they are more pale and more frilly then flat-leaf parsley.

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Ingredients-
3/4 cup loosely packed chervil sprigs
2 tablespoons finely chopped flat-leaf parsley
1 teaspoon freshly ground coriander
1 green onion, roughly chopped
1/4 cup extra-virgin olive oil
1 tablespoon lemon juice
1 1/4 teaspoons kosher salt
2 pounds skinned halibut fillets, cut in
to 6 equal portions
Sauce-
1 cup dry white wine

2 tablespoons finely chopped shallots
1 teaspoon lemon juice
6 tablespoons unsalted butter, at room temperature
3/4 cup loosely packed chervil sprigs, plus sprigs and chive flowers for garnish
About 1/2 tsp. kosher salt

Instructions-

Preheat oven to 325°. Blend marinade ingredients until very smooth. Pour into a bowl, add fish, and gently turn to coat. Rinse blender and dry.

Arrange fillets on a rimmed baking sheet and bake until they flake slightly when gently pressed, the last bit of translucence is fading from their centers, and a bit of liquid collects around them, 12 to 14 minutes.

Meanwhile, make sauce: Put wine, shallots, and lemon juice in a small saucepan and bring to a boil over high heat. Cook until reduced by half, about 4 minutes, then whisk in butter, 1 tbsp. at a time. Pour into a blender and whirl briefly, then add 3/4 cup chervil and pulse until finely chopped.

Pour sauce into 6 shallow bowls. Top with fish, add salt to taste, and garnish with chervil and flowers.

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Use chervil for a punch of herby essence to flavour seafood and chicken. Keep the Chervil in a sealed bag, in the fridge for as long as a week.

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Scientific Name: |Anthriscus erefolium
Origin | Europe
Colors | Green, shiny and brown-black when still mature
Shapes | 1 cm long,  slender, segmented and beaked
Major nutrients |
Iron (399.38%)
Calcium (134.60%)
Total dietary Fiber (112.63%)
Potassium (100.85%)
Manganese (91.30%)
Health benefits |Pressure, Lowers, Bad Cholesterol and Regulates blood.

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The flavour of Chervil fades easily, when drying the herb or revealing it to too much heat. Chervil should be combined at the end, sprinkled or cooked over food, fresh and chopped. Tender stems and fresh leaves can be useful in the cooking. Wash the Chervil in cold water and dry with a soft towel. Chop finely by using a paring knife. Its leaves loose flavour in long cooking.

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Chervil is from to Caucasus region of Eastern Europe. The herb was spread through Europe by Romans. It used to be called 'myrris" because the volatile oils were taken from its leaves. Some alternative herbs that can be used instead of Chervil, are Tarragon and Parsley

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1. Secure seeds
2. Find a reasonable area in the garden or a pot.
3. Scatter the seeds early to late spring or late summer.
4. Separate the seeds about 25 cm apart.
5. Keep fairly watered at all times.
6. Fertilise
7. Harvest

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Chervil helps remove mucous, and helps prevent coughs and bronchitis. Chervil is used as a treatment of skin conditions, such as eczema and acne. It also reduces dark spots, fine lines and wrinkles. Chervil helps purify blood, making your skin look smoother and younger. This herb, helps reduce allergic reactions and it helps treat allergies.

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naturehacks.com-2015
www.thespruce.com-2017

en.wikipedia.org-2018
www.britannica.com-2018
www.specialtyproduce.com-2018
www.bhg.com-2018
www.tasteofhome.com-2018
www.webmd.com-2018
www.home-remedies-for-you.com-2018
www.wikihow.com-2018
www.nutrition-and-you.com-2018
www.bbcgoodfood.com-2014
http://www.myrecipes.com-2017
www.healthbenefitstimes.com-2017

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Lemon Grilled salmon fillets with dill sauce.
Ingredients-
2 medium lemons
4 salmon fillets- 185 grams
LEMON-DILL SAUCE:
1-1/2 teaspoons cornstarch
1/2 cup water
1/3 cup lemon juice
4 teaspoons butter
3 lemon slices, quartered
1 tablespoon snipped fresh dill
1/4 teaspoon salt
1/8 teaspoon dried chervil
Dash cayenne pepper
Instructions-
Trim both ends from each lemon; cut lemons into thick slices. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon and lemon slices, covered, over high heat or broil 3-4 in. from the heat for 3-5 minutes on each side or until the fish flakes easily with a fork and lemons are lightly browned.

For sauce, in a small saucepan, combine the cornstarch, water and lemon juice; add butter. Cook and stir over over medium heat until thickened and bubbly. Remove from the heat; stir in quartered lemon slices and seasonings. Serve with salmon and grilled lemon slices. Yield: 4 servings (3/4 cup sauce).