Chervil

Chervil is a hardy annual herb that produces mounds of feathery leaves that look very similar to parsley or carrot tops. Although these plants share the same botanical family, chervil has a far bolder aroma and flavor than its milder counterparts. In fact, chervil, sometimes referred to as the gourmet's parsley, has a fragrance and taste faintly reminiscent of anise or licorice. However, these attributes are only preserved if the herb is harvested while the leaves are still young and green, otherwise they turn bronze in color and lose potency. Fortunately, dried chervil keeps well if stored in a cool, dark place away from drafts. Another way to capture the peak flavor of chervil is to preserve the fresh leaves in white vinegar. Of course, if you’re a fan of the “salad in a bag” available in most supermarkets, the subtle flavor of chervil is likely in the mix.

The widespread popularity of this native Eastern European herb is largely due to the ancient Romans introducing it to other regions, most notably France. Today, chervil is a common wayside simple found along the roadside and growing wild in the field throughout Europe. It has also become a staple in French cuisine. In fact, chervil has a place in the classic fine herbes blend, together with tarragon, chives, lemon balm, parsley and marjoram. However, chervil is the star of Bearnaise sauce. Pluches de cerfeuille, which simply means sprigs of chervil leaves, flavors many sauces and dressings, as well as meat, poultry, fish, egg and cheese dishes.  

At the time of the Roman Empire, chervil was known as “myrrhis” since the volatile oil in the fresh leaves smelled quite a bit like the myrrh resin presented to the infant Jesus by the Three Wise Men. This association lend to the belief that chervil symbolized the renewal of life. As such, a soup featuring the herb is traditionally served in observance of Easter in some parts of Europe.

Early Roman scholars and physicians had opinions about chervil as well. Both Culpepper and Pliny proclaimed that the herb restores youth to the aged. At some point, chervil-infused vinegar became a cure for hiccups, a folk remedy still used today in some parts of the world. Chervil was also once used to reduce blood pressure, ease indigestion and to cleanse the blood. Modern herbalists recommend drinking warm chervil tea as a digestive aid, and using the cooled tea as a skin toner and soothing eyewash.