description Dried Chervil Overview
Dried chervil is the preserved leaf of Anthriscus cerefolium, a delicate annual herb in the Apiaceae family. Fresh chervil has a mild flavor often described as a blend of parsley and anise, while drying reduces its aroma and makes it less delicate. It is associated with French cooking and is one of the four traditional fines herbes, alongside parsley, chives, and tarragon. The dried form is used in soups, sauces, egg dishes, and seasoning blends.
help Dried Chervil FAQ
What plant is dried chervil made from?
Dried chervil is made from the preserved leaves of Anthriscus cerefolium. The plant is a delicate annual herb in the Apiaceae family.
What does dried chervil taste like?
Fresh chervil is often described as a mild blend of parsley and anise. Drying reduces its aroma, so dried chervil is usually less delicate than the fresh herb.
How is dried chervil used in cooking?
Dried chervil is associated with French cooking and can add a mild herbal note to dishes. Because drying weakens its aroma, it is less subtle than freshly chopped chervil.
Is dried chervil the same as dried parsley?
No. Both are leafy herbs, but chervil has a mild parsley-like flavor with anise notes. Dried chervil comes from Anthriscus cerefolium, while parsley comes from a different plant.
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