Chervil is a tasteful – and tasty – garnish for salads, omelets, and grilled or poached meat and poultry. It is also recognized as “gourmet parsley.”
Chervil is a parsley relative with a hint of anise in both aroma and taste. It’s a European favorite and part of the famous French blend fines herbs (with parsley, tarragon, and chives).

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.


 “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

Beef, butter, cheese, cottage cheese, ham, legumes, mushrooms, poultry, seafood, tofu, vegetables, vinegar