Spice shaker chervil, grated

Native to Southeast Europe, Western Asia and Southern Russia, the annual plant now grows throughout Europe and North America. The sweetly fresh, slightly anise-like taste is particularly suitable for fine sauces, salads, herb butter, but also vegetables such as cucumbers, carrots and kohlrabi. Also fish in the broth, trout, shrimp and light poultry refines the herb and also fits perfectly soups such as the Maundy Thursday soup (chervil soup), which is eaten in many German regions on the third day before the Christian Easter.