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Chervil

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description Chervil Overview

Chervil, or Anthriscus cerefolium, is a delicate annual culinary herb in the Apiaceae family and a relative of parsley. Its finely divided leaves have a mild flavor often described as parsley-like with anise notes, and they are generally used fresh to season soups, salads, sauces, eggs, and other lightly flavored dishes. Chervil is one of the four traditional French fines herbes, together with parsley, chives, and tarragon, so it is particularly relevant to French cooking.

help Chervil FAQ

What herbs are combined with chervil to make fines herbes?

Chervil is famously combined with chives, tarragon, and parsley to create the classic French culinary blend known as fines herbes. This mixture is essential in traditional French cuisine for flavoring poultry, seafood, and eggs.

What does the herb chervil taste like?

Chervil is a delicate annual herb that tastes very similar to parsley but with a subtle hint of anise or licorice. Its mild flavor makes it a versatile ingredient in light spring dishes.

When is the best time to add chervil to a dish?

Because chervil is so delicate, it is best added at the very end of the cooking process or used as a fresh garnish. Prolonged exposure to heat will quickly destroy its subtle flavor and vibrant green color.

How is chervil historically used in cooking?

Historically cultivated in France, chervil has been a staple of European culinary traditions for centuries. It is particularly essential in classic French recipes like Béarnaise sauce and various warm vinaigrettes.

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