山蘿蔔葉

I added this to my scrambled eggs this morning and the anise-like flavor was subtle but perfect. It’s much more fragrant than the dried chervil I’ve bought before, really lifted the whole dish.

My fish pie finally tastes like the one my grandmother used to make, thanks to this dried chervil—the delicate anise flavor blends in perfectly without being overpowering. I added it early in the cooking process and the herb held up nicely through the bake.

The anise-like kick is exactly what my scrambled eggs were missing, and it holds up surprisingly well even when I toss it in at the start of a chicken stew. One pinch goes a long way, so this little bag will last me months.