Chervil

What Is Chervil?

Chervil (Anthriscus cerefolium) is a French culinary herb that visually resembles parsley but has finer, lacy leaves and a lighter, faintly anise-like aroma.

It is one of the four essential herbs of the French fines herbes blend (chervil, tarragon, chives and parsley); because of its delicate aroma it is mostly used raw and added at the very end of cooking.

Nutritional Values of Chervil

This section has been deliberately left blank because a cross-verifiable, reliable public-source nutritional value specific to the fresh herb meeting this encyclopedia's standard could not be obtained. It is a little-known herb in Turkey, and the amount used (a few sprigs) does not make a measurable contribution to daily nutrition.

What Are the Benefits of Chervil?

Chervil is also known in traditional French cuisine as a mildly digestive-supporting herb; however, this traditional use does not constitute a scientific health claim.

This information is general; chervil is a plant, not a substitute for medical treatment.

How to Choose Chervil?

Fresh chervil should have vivid light green color and upright, delicate leaves; bunches that have darkened or wilted should be avoided.

• The leaves should be light green and lace-thin; darkened tips are a sign of staleness.
• The bunch should stand upright, and the leaves should not fall off easily.
• Releasing a faintly anise-like scent when smelled is a sign of freshness.

How to Store Chervil?

Wrapped in a damp paper towel in the refrigerator, it stays fresh for only 2-3 days; since it is one of the fastest-wilting fresh herbs, it is recommended to consume it quickly.

Using Chervil in the Kitchen

Chervil is almost always used raw and added at the very end of cooking; since its aroma dissipates quickly with heat, it is added to hot dishes at the moment of serving.

How to Make a Fines Herbes Blend?

Equal parts finely chopped chervil, tarragon, chives and parsley are mixed together to prepare the classic French herb blend used in omelets, chicken and fish sauces.

Chervil Butter Sauce

Finely chopped chervil added at the moment of serving to melted butter or beurre blanc sauce gives the sauce a light and refreshing aroma.

Which Recipes Use Chervil?

It is used in omelets, chicken broth soup, fish sauces and classic French recipes that call for a fines herbes blend.

Frequently Asked Questions

What is the difference between chervil and parsley?

Although chervil visually resembles parsley, its leaves are finer and lacier, and its flavor is lighter and faintly anise-like; parsley has a sharper, more herbaceous taste.

What is fines herbes, and what is chervil's place in it?

Fines herbes is the classic four-herb blend of French cuisine: it consists of chervil, tarragon, chives and parsley; it is used in omelets and sauces.

Is chervil cooked?

No, since its aroma dissipates very quickly with heat, it is mostly used raw and added at the very last moment of cooking or during serving.

Where does chervil grow, is it found in Turkey?

It is a plant that prefers a cool climate; although it is not widely grown in Turkey, it can be found fresh at some boutique growers and gourmet markets in major cities.

Which dishes is chervil used in?

It is used finely chopped in omelets, soups, chicken and fish sauces, and also salads; in French cuisine it pairs especially well with buttery sauces like beurre blanc.