Chervil
Chervil is a sweet and delicate herb from France that gives a delicious, mild flavor to poultry and fish. Found in the classic Fines Herbs and other delicate blends, Chervil works best when cooked for shorter times and should be rubbed to release flavor just before it is added to a dish.
Try a simple mixture of chervil and dill weed on your next piece of fish for a flavor combination that will dance around the palate.Why World Spice?
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Spice 101
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.
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.
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.
Did you know that chervil is sometimes called "gourmet's parsley" because of its use in haute cuisine?
Recipes with Chervil
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