Description

An aromatic annual herb, believed to be native to Russia. Chervil 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.

Serving Ideas

Chervil is used like parsley, for which it makes a delicious substitute. Along with parsley, tarragon, and chives, Chervil 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.