Chervil rubbed

Origin & Story

Chervil belongs to the umbellifer family and has been prized as a fine culinary herb since antiquity. In French cuisine in particular, chervil is an integral part of soups, omelettes and sauces – often combined with parsley, tarragon and chives. Used in rubbed form, it is ideal for warm dishes with a fine herb note.

Highlights

Only tender chervil leaves are used, gently dried after harvesting and coarsely rubbed. This preserves the bright, anise-like aroma – fresh, slightly sweet and pleasantly green. The texture is free-flowing and ideal for warm applications. The chervil is processed single-batch at Manufaktur Funke. The exact leaf selection remains my secret.

Quality

The chervil comes from controlled cultivation in Germany. Only light green, fine leaves are processed – no stems, no discolouration, no technical aids.
No additives, no anti-caking agents, no artificial flavours.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

Always stir chervil in only just before serving – that way the aroma stays fine and the colour is preserved. It shows its full effect especially in cream soups, egg dishes or herb cream.

Recommended use

• For spring soups, vegetable soups or cream sauces

• In omelettes, scrambled eggs or savoury egg custard

• For herb quark, cream cheese or herb cream

• In light vegetable dishes with peas, asparagus or kohlrabi

Recipe idea

Spring soup with chervil, peas & cream
View recipe

Origin / Ingredients

Chervil (Germany).
All ingredients are processed with 100% craftsmanship at Manufaktur Funke.

Storage

Store in a dry place, away from light. Reseal well after opening.