While subtle in flavor, it makes a noticeable addition to pestos, salads, pastas, and eggs. Chervil is also a wonderful additive to cold sauces and soups.

Varieties

• “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.

Buying Tips

• 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.

Storage Tips

• 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.

Usage Tips

• Include chervil when making any light or cheese-based sauce.

• To preserve much of the flavor, add just before serving rather than during cooking.

Substitution Tips

• Parsley, fennel, dill, tarragon

Try one of our favorite chervil recipes:
Salmon Tartlets
Spring Pasta
Stuffed Mussels

Suggested Pairings