Chervil is a tender, leafy, light green herb with thin, hollow stems reaching up to 30 centimeters tall. The leaves grow opposite of each other with a triad of 5 small, deeply serrated, feathery leaflets. Chervil is highly aromatic with notes of anise and parsley. It is typically harvested around 10 centimeters tall. At maturity, it produces a tall flower stalk topped with a conical cluster of small, white, edible flowers. Chervil offers mild, sweet licorice or anise flavor.
Chervil is used fresh or cooked into sauces, soups, and egg dishes. It is also used in place of curly parsley as a garnish. Wash and rough chop the herb for pasta, grain or green salads or other cold vegetable salads. Add to hot risotto and pasta dishes. Chervil pairs well with citrus, eggs, fish, asparagus, potatoes, mild cheeses, beets, green beans and vinegar-based dressings and marinades. It can be used in recipes calling for tarragon or parsley, or a combination of the two. Blend Chervil with olive or grapeseed oil and use it as a condiment for salads and soups.
Store unwashed, dry Chervil loosely wrapped in plastic in the refrigerator for a few days, as it loses its pungency quickly. For long-term storage, freeze leaves in water, butter, or oil in an ice cube tray or chop and freeze. Drying will erase Chervil's aroma and flavor.
Eggs with Chervil
1 teaspoon chervil
salt and pepper to taste
crumbled feta to taste
- In a small mixing bowl whisk together eggs, chervil, salt, and pepper.
- Pour mixture into a non-stick skillet and stir, making sure to scrape the bottom and sides of the skillet. When eggs are almost cooked but still wet-looking, sprinkle in the crumbled feta.