Chervil is a delicate annual herb in the parsley family, with fine, fern-like leaves and a mild flavour reminiscent of parsley with a subtle anise note. It is one of the traditional herbs in the French mixture known as fines herbes, alongside parsley, chives and tarragon.
Chervil has a soft, fresh aroma that is easily lost through prolonged cooking or excessive heat. Pick the leaves from the stems and use them fresh, chopped finely or left whole as a garnish. Add them at the end of cooking, immediately before service, to preserve their colour and fragrance.
Chervil works well with eggs, fish, poultry, spring vegetables, light sauces and delicate soups. Its mild flavour makes it particularly useful when a fresh herbal note is desired without the stronger character of rosemary, sage or thyme.
Example: finish an omelette, fish sauce or spring vegetable salad with finely chopped chervil. It can also be folded into a fines herbes mixture for a light cream sauce.
Related herb: parsley has a stronger, greener flavour and is more robust in cooking. Chervil should not be treated as a direct flavour equivalent when its delicate anise note is important.
French name: cerfeuil.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
