Chervil? I don't think I've ever HEARD of chervil! Interesting. I wish I could go to the store and open all the caps of things to smell them so I knew which ones I wanted to buy. :-)
I'll vouch for the power of the Sunny Paris. hitchhiker recommended it to me, and I tried it and -- wow! Especially on eggs, on all sorts of dishes, the stuff is spectacular! I'm a (nearly) noncook and when I add Sunny Paris my simple stuff is quite a bit yummier! I can't recommend the stuff highly enough now. :)
Sunny Paris (http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssunnyparis.html) is "Hand-mixed from: shallots, chives, green peppercorns, dill weed, basil, tarragon, chervil and bay leaf."
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I generally use...
Sometimes I add basil or cilantro.
And, though it's not an herb, I usually have a fair amount of garlic in my eggs.
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Palo AltoMenlo Park!Re: I generally use...
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Sunny Paris!!!
Sunny Paris (http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssunnyparis.html) is "Hand-mixed from: shallots, chives, green peppercorns, dill weed, basil, tarragon, chervil and bay leaf."
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The last place I could smell spices before purchase was an Egyptian souq. Wonderful, but (considering the commute) a bit beyond my budget.
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