Chervil has a very fine, unobtrusive flavor. It often blends into the background, although it does intensify the taste of other spices. It fits perfectly into spring cuisine.
The nuances of Chervil's flavors can be quite varied. It tastes like a mixture of anise, fennel and parsley, but with sweet note.
Origin & Characteristics
Chervil is native to the Caucasus and Asia. It was probably brought to Europe by the Romans. It is now mostly grown in the United States, France and Belgium, as well as in a small 50 hectare area in Germany.
The plant belongs to the parsley family. In addition to its cultivated form, it also grows wild in meadows and forests. Chervil is an annual plant and has a similar appearance to parsley. The herb should be harvested before its whitish flowers start to show, as it is its most flavorful at this time.
In the kitchen
Chervil is one of the "Herbes de Provence" spices that form one of the most famous French spice blends. Mainly the leaves are used in cuisine, however, you can also cook the stems and roots as they have a wonderful aroma. Chervil should not be cooked, it is best to add the herb after your dish is cooked so as not to lose its flavor.
Chervil is especially suitable for dishes with a delicate flavor, otherwise it tends to blend in with other flavors. Season poultry, veal and fish dishes with chervil. It is also a perfect fit for eggs, stews and sauces.
Like most herbs, chervil has soothing properties. It has a positive effect on digestion, on the liver, and on the blood. In folklore, it is also said to alleviate colds and headaches.
If you now have the desire to cook something with chervil, you're only a few clicks away from the elegant and discrete flavor!