Yakisoba with vegetables, fried noodles served with colourful vegetables Vegetable Yakisoba Shogayaki with mirin, chicken marinated in soy sauce, served with sesame seeds and spring onions Shogayaki with Mirin Achari paneer tikka grilled paneer pieces seasoned in yoghurt marinade, served with fresh coriander and lemon Achari Paneer Tikka Yorkshire pudding with rosemary, served fresh Yorkshire Pudding with Rosemary Fish Vatapá with ginger, with coconut milk and nuts Fish Vatapá with Ginger Classic version of tulumba, soaked in syrup and served fresh Classic Tulumba Prebiotic leek and pumpkin pie, a delicious savoury pie with pumpkin and leek filling Prebiotic leek & pumpkin pie Menestra with broccoli, pasta and vegetables served in a rich sauce Menestra with broccoli and pasta Tinda sabzi, spicy tinda Indian style, served with rich spices and fresh coriander Spiced tinda masala Chocolate Sandesh, sweet Indian dessert, decorated with chocolate and pistachios Chocolate Sandesh Prebiotic leek and curd cheese fritters golden brown, served Prebiotic leek and curd cheese fritters Milanesa napolitana with ham rich cheese tomato sauce and crispy breading Milanesa napolitana with ham Manakish with leeks served with sesame seeds Manakish with leeks Chicken Kabsa, spiced rice garnished with toasted almonds Chicken kabsa Galaktoboureko with kataifi pastry, decorated with rich creamy filling and pistachios. Galaktoboureko with Kataifi Pastry Cheese Dhokla served as golden brown, cheesy pieces with fresh spices Cheese dhokla Gluten-free cannoli pastries served sprinkled with sugar Gluten-free cannoli Prawn Açorda, fresh bread pieces with prawns, garlic and parsley Prawn açorda Avial with sweet potato and coconut milk, fresh coriander Avial with sweet potato Curry dish with yellow ackee fruit and chickpeas Jamaican ackee & chickpea curry Yakisoba with vegetables, fried noodles served with colourful vegetables Vegetable Yakisoba Shogayaki with mirin, chicken marinated in soy sauce, served with sesame seeds and spring onions Shogayaki with Mirin Achari paneer tikka grilled paneer pieces seasoned in yoghurt marinade, served with fresh coriander and lemon Achari Paneer Tikka Yorkshire pudding with rosemary, served fresh Yorkshire Pudding with Rosemary Fish Vatapá with ginger, with coconut milk and nuts Fish Vatapá with Ginger Classic version of tulumba, soaked in syrup and served fresh Classic Tulumba Prebiotic leek and pumpkin pie, a delicious savoury pie with pumpkin and leek filling Prebiotic leek & pumpkin pie Menestra with broccoli, pasta and vegetables served in a rich sauce Menestra with broccoli and pasta Tinda sabzi, spicy tinda Indian style, served with rich spices and fresh coriander Spiced tinda masala Chocolate Sandesh, sweet Indian dessert, decorated with chocolate and pistachios Chocolate Sandesh Prebiotic leek and curd cheese fritters golden brown, served Prebiotic leek and curd cheese fritters Milanesa napolitana with ham rich cheese tomato sauce and crispy breading Milanesa napolitana with ham Manakish with leeks served with sesame seeds Manakish with leeks Chicken Kabsa, spiced rice garnished with toasted almonds Chicken kabsa Galaktoboureko with kataifi pastry, decorated with rich creamy filling and pistachios. Galaktoboureko with Kataifi Pastry Cheese Dhokla served as golden brown, cheesy pieces with fresh spices Cheese dhokla Gluten-free cannoli pastries served sprinkled with sugar Gluten-free cannoli Prawn Açorda, fresh bread pieces with prawns, garlic and parsley Prawn açorda Avial with sweet potato and coconut milk, fresh coriander Avial with sweet potato Curry dish with yellow ackee fruit and chickpeas Jamaican ackee & chickpea curry
Chervil flower white blossoms on a white plate prepared for culinary use
Fresh Edible Chervil Flowers

Chervil Flowers: Anise-Scented Blossoms for Fine Dining

Ingredients Herbs and Spices

Description

The chervil flower (Anthriscus cerefolium) is a lesser-known but exquisite gastronomic ingredient, primarily used by gourmet kitchens and fine dining restaurants to flavour and garnish various dishes. The chervil inflorescence is tiny, white, and carries a unique, delicate aniseed aroma.

Why Use Chervil Flowers?

This edible flower is not only visually decorative but also suitable for flavouring. The tiny flowers taste mildly of anise, sweet and spicy, pairing perfectly with light spring salads, cold soups, herb butter, or fish dishes. Chervil flowers also contain small amounts of Vitamin C, iron, and antioxidants, which aid in cell protection.

How to Use Chervil Flowers in the Kitchen?

  • Salad Garnish: Adds a delicate, elegant look to any green salad.
  • Cold Soups: Makes serving Gazpacho, pea, or cucumber soup special.
  • Mixed in Herb Butter or Cheese: Finely chopped, it becomes a characterful, aromatic addition.
  • Fish Dishes: The flower's soft flavour harmonises well with steamed or grilled fish.
  • Cocktails or Cordials: Can be used as a decorative and flavouring element in drinks.

Storage and Preparation

Fresh chervil flowers should be used immediately after picking, as they quickly lose their aroma and moisture. Wrapped in a damp paper towel in the fridge, they can be kept for 1 day, but are best fresh. Always ensure they come from a chemical-free source.

Health Aspects

Consuming chervil flowers is safe and offers natural, additive-free flavouring. In small amounts, they contain Vitamin C, calcium, and iron; due to antioxidant effects, they may support the immune system and cell regeneration.

The chervil flower is thus not just a pretty blossom – but a true gastronomic delicacy that refines and adds elegance to meals.

Latest Recipes

Yakisoba with vegetables, fried noodles served with colourful vegetables

Vegetable Yakisoba
Shogayaki with mirin, chicken marinated in soy sauce, served with sesame seeds and spring onions

Shogayaki with Mirin
Achari paneer tikka grilled paneer pieces seasoned in yoghurt marinade, served with fresh coriander and lemon

Achari Paneer Tikka
Yorkshire pudding with rosemary, served fresh

Yorkshire Pudding with Rosemary
Fish Vatapá with ginger, with coconut milk and nuts

Fish Vatapá with Ginger
Classic version of tulumba, soaked in syrup and served fresh

Classic Tulumba