Also known as aniseed chervil or sweet cicely. An unusual, delicious and smooth-leaved herb with lots of charm. This green and beautiful herb produces white and lovely flowers in clusters from May to July. Danish chervil has an incredible scent and taste of parsley and anise. The fresh leaves are used, among other things, in soups, pasta, salads, or potato and vegetable dishes. It is also suitable for use in sauces, marinades, and stews but is also used as a schnapps spice. The leaves can be eaten fresh, dried, or frozen. A small tip from us is to make chervil aioli with this variety. A nice little herb with a unique flavor and a wide range of uses in the kitchen!
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