(Photo LOF - finely chopped chervil)
Finely chop herbs with scissors in a glass or bowl. Scissors cut, they don't hash, grind nor tear.
The chopped herbs keep all of there juice and so all of their flavour. They're happy (almost).
Imagine you are a bunch of chervil, you are someone sensitive, subtle, full of character, delicate.
You like to be picked early in the morning from your partly shady home.
Crunched, hashed, mashed, ground or torn - NO !
You're perfect, just like that, with a short hair cut - a good trim off the top. (Photo LOF - Chervil)
Deviled eggs with chervil : Hard boil your eggs, cool them. Mix a fair amount of Dijon mustard in your mayonnaise (chervil has quite a character) before mixing it with the egg yolks and chopped chervil, use a fork. Fill the egg whites.
