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.
Formulas & recipes
What is chervil herb?
The chervil herb is a part of the parsley family and is sometimes referred to as “french parsley” because it is used in French cooking so often.
Chervil herb uses
Chervil herb is one of the main ingredients of the well-known seasoning blend called fines herbes. It is also used to flavor soups, eggs, and salads. Its anise-like flavor appeals to many French dishes. Chervil herb is also used often in German cuisine to flavor sauces, meats, and vegetables. The chervil herb benefits don’t stop with flavor: they are also a great source of vitamin C, iron, and magnesium.
