Summary

Chervil, known for its sweet and delicate nature, is a classic herb from France that enhances the flavors of poultry and fish with a mild, distinctive taste. It is a key component in the renowned Fines Herbs blend, and its best qualities come out when added late in the cooking process. This herb is particularly effective when combined with dill for a simple yet tantalizing seasoning on fish.

History

Chervil (*Anthriscus cerefolium*) was popularized throughout Europe as a culinary and medicinal herb. Its subtle flavor was celebrated in medieval times, often used as a fresher, lighter alternative to parsley in soups and stews. In France, chervil became a cornerstone of classic French cuisine, particularly in the delicate herb mixture known as Fines Herbes, which is integral to many traditional French dishes. In Eastern Europe, chervil was traditionally used in spring soups and salads to celebrate the new growth of spring.

Why We Love It

Chervil imparts a gentle flavor to dishes without overwhelming other ingredients. Its mild character with hints of anise makes it a perfect herb for subtle flavor enhancements.

The More You Know

Did you know that chervil is sometimes called "gourmet's parsley" because of its use in haute cuisine?