You can combine tarragon and chervil due to their complementary flavors that can add complexity and depth to dishes. The mild, slightly sweet taste of chervil pairs well with the slightly sweet and anise-like flavor of tarragon.
In fact, these two herbs complement each other quite well and are often used together in French cuisine.
Tarragon has a slightly sweet and anise-like flavor, while chervil has a delicate, slightly sweet taste with a hint of anise. The combination of these two herbs can add a complex and nuanced flavor to your dishes.
How To Use Tarragon And Chervil Together
Chervil is also known as French parsley but has a delicate, slightly sweet taste with a hint of anise, while parsley has a fresh, grassy taste with a hint of bitterness. Chervil is more subtle in flavor than parsley.
You can use tarragon and chervil in a variety of dishes such as salads, soups, sauces, and dressings. For example, you can make a classic French béarnaise sauce by combining tarragon, chervil, shallots, vinegar, and egg yolks.
Just keep in mind that both herbs are delicate and should be added towards the end of cooking to preserve their flavors. Start with small amounts of each herb and adjust to your taste preferences.
Dishes That Combine Tarragon And Chervil
Tarragon and chervil are versatile herbs that can be used in a variety of dishes. Here are some examples of dishes that combine tarragon and chervil:
- Béarnaise sauce: This classic French sauce is made with tarragon, chervil, shallots, vinegar, and egg yolks, and is typically served with steak or grilled fish.
- Salad: A simple green salad can be elevated with the addition of tarragon and chervil. You can toss mixed greens with a vinaigrette made with olive oil, white wine vinegar, Dijon mustard, tarragon, and chervil.
- Soup: Tarragon and chervil are excellent herbs to add to cream-based soups such as mushroom or asparagus soup. Simply add a sprinkle of each herb at the end of cooking to add flavor and freshness.
- Omelette: A French-style omelette can be flavored with tarragon and chervil. Beat eggs with a splash of milk, salt, and pepper, and add chopped herbs to the egg mixture before cooking.
- Grilled chicken or fish: You can make a simple marinade for grilled chicken or fish by mixing olive oil, lemon juice, tarragon, chervil, garlic, and salt.
These are just a few examples of dishes that combine tarragon and chervil. You can experiment with these herbs and use them in other dishes as well, such as dressings, sauces, and marinades.
Tarragon And Chervil Comparison
Here’s a table comparing tarragon and chervil in terms of what they offer and the tastes that they provide:
| Tarragon | Chervil | |
|---|---|---|
| Flavor profile | Slightly sweet and anise-like | Delicate and slightly sweet with a hint of anise |
| Appearance | Long, thin, dark green leaves | Small, light green, lacy leaves |
| Culinary uses | Pairs well with chicken, fish, eggs, and vegetables; used in sauces such as béarnaise and hollandaise | Used in French cuisine to flavor soups, salads, sauces, and dressings; often used in combination with tarragon |
| Nutritional value | Good source of vitamins A and C, calcium, and iron | Good source of vitamins A and C, potassium, and iron |
| Health benefits | Has anti-inflammatory and antioxidant properties; may help with digestion and reducing stress | Has antibacterial properties; may help with digestion and reducing inflammation |