Chervil: The Delicate French Herb
Delicate and mild, chervil brings a light anise-like freshness to sauces, salads, and French dishes, enhancing flavour without overpowering the plate.
Table of content
Can chervil replace parsley?
Can it be dried?
How long does fresh chervil last?
Is chervil safe for pets?
Why is chervil called the “gourmet’s parsley”?
Chervil Omelette
Chervil
Anthriscus cerefolium
What is Chervil?
Chervil is best enjoyed fresh, adding a delicate touch to salads, soups, omelettes, and sauces. Its tender leaves offer a mild, aromatic flavour that complements eggs, potatoes, fish, and poultry. Often paired with parsley, tarragon, or chives in fines herbes blends, chervil loses much of its charm when dried or overcooked.
Facts about Chervil
Flavour & Taste
Mild, fresh, and slightly anise-like, with a subtle herbal sweetness. Perfect for enhancing light dishes without overpowering other flavours.
Where Does Chervil Come From?
Native to Europe and the Mediterranean, chervil is now grown in France, the U.S., and other temperate regions. It prefers well-drained soil, partial shade, and cool growing conditions.
Popular Varieties of Chervil
Curled-leaf chervil – ornamental, mild flavour.
Flat-leaf chervil – preferred for cooking.
Fines herbes blends – chervil mixed with parsley, tarragon, and chives.
FAQ
Can chervil replace parsley?
Partially—its flavour is more delicate and subtle.
Can it be dried?
Yes, but it loses most of its aroma when dried.
How long does fresh chervil last?
3–5 days in the refrigerator.
Is chervil safe for pets?
In small amounts, it’s generally safe.
Why is chervil called the “gourmet’s parsley”?
French chefs nicknamed it this because of its delicate, refined flavour, which elevates dishes without overpowering other herbs—making it a subtle but essential part of classic French cuisine.
Recipe Idea
Chervil Omelette
Whisk 2 eggs with salt and pepper.
Fold in 1 tablespoon chopped chervil.
Cook gently in butter, garnish with additional leaves.
