Chervil

What Is Chervil?

Chervil is a French cuisine herb from the parsley family (Anthriscus cerefolium), with fine, lacy leaves resembling parsley but distinguished by a mild anise-sweet aroma. It originates from Europe and Western Asia.

It is one of the four core components of French cuisine's classic "fines herbes" mix; the others are parsley, chives, and tarragon. It is sensitive to heat, and its aroma is best preserved when added at the end of cooking.

Nutritional Values of Chervil

100 grams of fresh chervil contains approximately 24 kcal of energy; it carries vitamin C and vitamin A. Values are approximate.

How Should Chervil Be Consumed?

Chervil, as a low-calorie herb and vitamin source, can be considered part of a balanced diet; it is generally used in small amounts to add a refreshing aroma.

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

How to Choose Chervil?

A good bunch of chervil has leaves that are vivid green, fine-lacy, and not wilted. Bunches that are yellowed, blackened, or have a spoiled smell are not preferred.

• Leaves should be vivid green and lacy
• Should not be wilted, should stand upright
• Should have no yellowing or blackening

How Is Chervil Stored?

Chervil can be stored in the refrigerator wrapped in a damp paper for 3-4 days; since it wilts quickly, it is recommended to consume it as fresh as possible.

Using Chervil in the Kitchen

Chervil is most often used in French soups, omelets, sauces (e.g. béarnaise), and salads; since it is heat-sensitive, it is added at the end of cooking, right before serving.

Why Is Chervil Added at the End?

If exposed to heat for a long time, its delicate anise-sweet aroma quickly evaporates and can turn into a bitter taste; this is why it is added at the end of cooking, after the dish is removed from heat.

Frequently Asked Questions

Are chervil and parsley the same?

No; although they look similar, they are different plants. Chervil's leaves are finer and more lacy and its taste is mildly anise-like, while parsley's is more neutral-green.

What is fines herbes?

It is French cuisine's classic fresh herb mix; it is made by finely chopping and combining chervil, parsley, chives, and tarragon, and is usually added to omelets and sauces at the last moment.

Is chervil available in Turkey?

It is not common; it can be found seasonally at some gourmet greengrocers and specialty herb growers.