Herb

Flat Leaf Chervil

A tier

Flat leaf chervil offers smoother, easier-to-chop fronds preferred by many chefs for fines herbes and sauces where frill is irrelevant. Flavour is the same gentle anise-parsley; the flat blade mixes cleanly into soft butters. Choose flat leaf when yield and knife work matter more than plate lace. Still add at the last second off heat. Cool greenhouse production supplies restaurants with flat-leaf bunches in shoulder seasons.