• “Common” chervil is Anthriscus certifolium. Curly chervil is A. crispum. Wild chervil is A. sylvestris.
• Chervil is also referred to as cicely, sweet cicely, French parsley, and myrrh.
• Spanish chervil is related with stronger flavoring.
• Bright and light green leaves should be fresh with no signs of wilting or yellowing.
• Dried chervil will lose much of the fresh qualities, but is more aromatic than dried parsley.
• Chervil is easy to grow, but prefers a cool, shady spot and moist conditions.
• Wrap in a damp paper towel, place in a sealed plastic bag, and refrigerate. Use fresh chervil within a week as it will wilt quickly.
• Chop and freeze for year-round use.
• Refrigerate in white wine vinegar to preserve leaf color and flavor.
• Include chervil when making any light or cheese-based sauce.
• To preserve much of the flavor, add just before serving rather than during cooking.
Suggested PairingsBeef, butter, cheese, cottage cheese, ham, legumes, mushrooms, poultry, seafood, tofu, vegetables, vinegar
View BigOven's chervil recipes