Description

An aromatic annual herb, believed to be native to Russia. Chevil bears a slight resemblance to its close relative, parsley. It is however, more delicately flavored than parsley and of a more subdued shade of green. The plant grows to a height of 8 to 28 inches and is most flavorful just before it flowers.

Pack Sizes

Buying

When buying fresh chervil, choose a plant that is firm and free of dark patches. Avoid, yellow, brown  wilted leaves..

Nutritional Information

Serving Ideas

Chervil is used like parsley, for which it makes a delicious substitute. Along with parsley, tarragon, and chives, Chevil belongs to the group of herbs known in French cuisine as fine herbs. It is commonly used to season soups, vinaigrettes, sauces, raw vegetables, omelets, stews, cold dishes and fish.

The essential oils of chervil are extremely volatile and, it loses its flavor rapidly when it is boiled or dried.  It should therefore be used as fresh as possible; it is best cut chervil (preferably with scissors) and add to dishes just before serving. Chervil should not be mixed with too much oil.

Storing

Fresh chervil is delicate. Place the stems directly in water, or wrap the chervil in slightly dampened paper and store in the refrigerator. Chervil conserves its flavor better when frozen than when dried.

[Fresh Herbs] [Edible Flowers] [Gourmet Lettuces] [Baby Vegetables] [Exotic Herbs] [Salads]

Arugula
Baby Dill
Basil
Chervil
Chives
Cilantro
Fennel Leaves
Italian Parsley
Marjoram
Mint
Oregano
Rosemary
Sage
Savory
Sorrel
Tarragon
Thyme