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General Produce

Chervil

Receiving Inspecting:

Good quality fresh herbs should exhibit color consistent with variety, hearty aroma, high leaf-to-stem ratio, and leaves that are firmly attached to stems.

Avoid herbs with brown, black, or bruised leaves, and herbs with limp leaves (except sage) or that are flowering.

Storage Handling:
 

Short-term storage recommendation (7 days or less)

  • 34-36° F/1-2° C
  • 90-98% relative humidity
Shelf-Life:
7 to 10 days.
Troubleshooting:

Fresh herb leaves may bruise; handle with care.

Keep fresh herbs away from ethylene-producing items and ripening rooms.

Usage Ideas:

  • Add chopped chervil to Bernaise and Hollandaise sauces; serve with fish.
  • Sauté carrot coins with chervil and sweet butter; deglaze with lemon juice.