Chervil

Chervil: History and Complete Culinary Guide

Chervil (Anthriscus cerefolium) is one of the four classical fines herbes of French cuisine alongside tarragon, parsley, and chives — a delicate, feathery herb with a subtle anise flavour and a more complex, mellow character than its bolder companions. Native to the Caucasus and southwestern Asia, chervil has been used in European cooking since Roman times. In French cooking, it is most important in its fresh form: dried chervil has a much reduced character and should be added only when fresh is unavailable. It appears in classic French herb sauces (sauce gribiche, sauce verte), in omelettes, in soups, in béarnaise alongside tarragon, and as a spring garnish. As a dried spice (the form represented in this nutritional entry), it retains some of the anise character but lacks the delicate freshness of the fresh herb.

Culinary Uses

Fresh chervil: add at the end of cooking or use raw as a garnish — heat destroys its delicate character. Use in French herb omelettes, in cold sauces, in salads with other spring herbs, and as a garnish for soups and vegetables. Dried chervil: add to slow-cooked dishes where the residual anise note integrates into the overall flavour. Classic combinations include chervil with eggs, with fish (particularly salmon and sea bass), with root vegetables, and with cream sauces.