Chervil 101: Nutrition, Benefits, How To Use, Buy, Store | Chervil: A Complete Guide

What is Chervil

Chervil (Anthriscus cerefolium) is an herb that belongs to the parsley family (Apiaceae). It is native to regions of Europe and Asia, and its delicate, lacy leaves are commonly used as an aromatic herb in culinary applications. Chervil has a mild flavor reminiscent of anise or licorice, and it is often described as having a subtle, slightly sweet taste.

Chervil is frequently used in French cuisine and is one of the fines herbes, a traditional blend of herbs that also includes parsley, tarragon, and chives. It is particularly popular in dishes like soups, salads, and sauces. Due to its delicate nature, chervil is usually added at the end of the cooking process to preserve its flavor.

In addition to its culinary uses, chervil has been historically valued for its potential medicinal properties. It has been used in traditional medicine for various purposes, including digestive and respiratory issues, though scientific evidence supporting these claims is limited.

Overall, chervil is a versatile herb that adds a subtle and unique flavor to a variety of dishes, and it is a common ingredient in European culinary traditions.

Other Names of Chervil

Chervil is known by various names in different regions and languages. Some of the alternative names for chervil include:

1. French Parsley: This name is sometimes used due to its association with French cuisine and its use as part of fines herbes.
2. Garden Chervil: This term is used to distinguish it from other herbs and emphasize its use in gardens and culinary applications.
3. Beaked Parsley: This name may refer to the beak-like shape of the seeds of the chervil plant.
4. Cicely: In some regions, chervil is referred to as cicely, but it’s important to note that there is another herb called sweet cicely (Myrrhis odorata) that is a different plant.
5. Chervil Soup Herb: Reflecting its common use in soups, this name emphasizes its role as an herb for flavoring soups.

These names may vary regionally and are often influenced by local traditions, culinary practices, and historical uses of the herb.

Nutritional Value of Chervil

Here’s a general overview of the nutritional content of chervil per 100 grams:

Nutrient	Amount (per 100g)
Calories	23 kcal
Water	92.7 g
Protein	3.3 g
Carbohydrates	4.6 g
Fiber	3.3 g
Fat	0.6 g
Vitamin A (as β-carotene)	3377 IU
Vitamin C	47 mg
Vitamin K	120.4 µg
Folate (B9)	105 µg
Calcium	634 mg
Iron	11.1 mg
Magnesium	50 mg
Potassium	1096 mg

These values are approximate and can vary based on factors such as growing conditions and cultivation methods. Chervil is a low-calorie herb that provides a range of vitamins and minerals, including notable amounts of vitamin A, vitamin C, vitamin K, calcium, and iron. Keep in mind that the serving size for herbs is typically much smaller than 100 grams, so the actual nutritional intake from chervil in a typical culinary application would be much lower.

Benefits of Chervil

Chervil is an herb that has been traditionally used for culinary and medicinal purposes. While scientific research on the health benefits of chervil is limited, it does contain certain nutrients that can contribute to overall well-being. Here are some potential benefits associated with chervil:

1. Rich in Nutrients: Chervil is a good source of vitamins and minerals, including vitamin A, vitamin C, vitamin K, calcium, iron, and potassium. These nutrients play essential roles in various bodily functions, such as immune function, bone health, and blood clotting.
2. Antioxidant Properties: Like many herbs, chervil contains antioxidants that may help neutralize free radicals in the body. Antioxidants are associated with potential anti-inflammatory effects and may contribute to overall health.
3. Digestive Support: In traditional medicine, chervil has been used to aid digestion. Some herbal traditions suggest that it may help with indigestion and bloating.
4. Diuretic Properties: Chervil has been traditionally recognized as having diuretic properties, which means it may increase urine production. This property is often associated with the elimination of excess fluids and toxins from the body.
5. Potential Respiratory Benefits: In traditional herbal medicine, chervil has been used for respiratory issues. It is believed to have mild expectorant properties, which may help with conditions like coughs and bronchitis.
6. Culinary Uses: Chervil is a popular culinary herb known for its delicate, anise-like flavor. Adding chervil to dishes can enhance the taste and aroma, providing a fresh and aromatic element to various recipes.

It’s important to note that while chervil has a long history of use in traditional medicine and culinary applications, more research is needed to fully understand its specific health benefits. If you have specific health concerns or conditions, it’s always advisable to consult with a healthcare professional before using herbs or supplements for medicinal purposes.

Varieties of Chervil

Chervil (Anthriscus cerefolium) is generally considered to have one primary variety, but it is important to note that there are different cultivars and varieties within that species. The most commonly cultivated variety is:

1. Anthriscus cerefolium: This is the botanical name for chervil. It is the main species of chervil that is used in culinary applications and is known for its delicate, lacy leaves and mild anise-like flavor. While this is the standard variety, there may be different strains or cultivars with slight variations in flavor, appearance, or growth habits.

When selecting chervil for cultivation or culinary use, you might come across different cultivars with subtle differences in taste, growth patterns, or resistance to specific environmental conditions. Some cultivars may be bred for improved flavor, yield, or disease resistance.

It’s important to check with local nurseries or seed suppliers for specific varieties available in your region, as the availability of chervil cultivars can vary. Popular cultivars may have names that reflect specific traits, but these names may not be as widely recognized as those of some other herbs or plants.

What Does Chervil Taste Like

Chervil has a delicate and mild flavor with subtle notes of anise or licorice. Its taste is often described as a combination of parsley and anise. The flavor is not overpowering, making it a versatile herb that can complement a variety of dishes without dominating the overall taste.

The gentle, slightly sweet undertones of chervil make it particularly suitable for enhancing the flavors of salads, soups, sauces, and delicate dishes. It is commonly used in French cuisine and is part of the fines herbes blend, along with parsley, tarragon, and chives.

Chervil is best added towards the end of the cooking process or used as a fresh garnish because prolonged cooking can diminish its delicate flavor. The leaves are the primary part used in cooking, and they are often finely chopped or added whole to dishes to preserve their subtle taste and aroma.

How To Use Chervil

Chervil is a versatile herb that can be used in various culinary applications. Here are some common ways to use chervil:

1. Fresh Garnish: One of the most popular ways to use chervil is as a fresh garnish. Sprinkle freshly chopped chervil over finished dishes just before serving to add a burst of fresh flavor and a touch of elegance. It works well as a garnish for soups, salads, and main dishes.
2. In Salads: Add chopped chervil to salads for a mild, fresh flavor. Its delicate taste pairs well with mixed greens, tomatoes, cucumbers, and other salad ingredients. Consider combining it with other herbs like parsley or chives for a fines herbes salad.
3. Herb Blends: Chervil is a key ingredient in fines herbes, a classic French herb blend that also includes parsley, tarragon, and chives. Use this blend to season a variety of dishes, including omelets, quiches, and sauces.
4. Soups and Sauces: Chervil can be added to soups and sauces, especially those with lighter flavors. Stir in chopped chervil just before serving to preserve its delicate taste. It complements the flavors of vegetable, chicken, and fish-based soups and sauces.
5. Egg Dishes: Enhance the flavor of egg dishes like omelets and scrambled eggs by adding chopped chervil. Its mild, anise-like notes can provide a subtle and unique twist to your breakfast.
6. Seafood: Chervil pairs well with seafood, enhancing the natural flavors without overpowering them. Add it to fish dishes, seafood salads, or use it in compound butters for seafood.
7. Butters and Oils: Infuse butter or oil with chervil to create flavorful bases for cooking. This can be used to sauté vegetables, drizzle over grilled meats, or as a finishing touch for various dishes.
8. Herb Butter: Combine chopped chervil with softened butter to create a flavorful herb butter. Use this compound butter to finish grilled meats, vegetables, or spread it on bread.

Remember that chervil has a delicate nature, so it’s best to add it toward the end of the cooking process to preserve its flavor. Additionally, consider experimenting with chervil in your favorite recipes to discover new and creative ways to incorporate this herb into your cooking.

Substitute for Chervil

If you’re looking for a substitute for chervil, consider using one or a combination of these herbs, depending on your specific dish and flavor preferences:

1. Parsley: Flat-leaf parsley is a common substitute for chervil. While it has a slightly different flavor profile, it is a versatile herb that can add freshness and brightness to dishes.
2. Tarragon: Tarragon has a mild anise flavor similar to chervil, making it a good substitute. Use it in smaller quantities as it can be more pungent than chervil.
3. Chives: Chives have a mild onion flavor and can provide a fresh, mild alternative to chervil. They work well in salads, soups, and as a garnish.
4. Cilantro: Cilantro has a distinct flavor but can be used in some dishes as a substitute for chervil, especially in recipes with a hint of citrus or where a more pronounced herb flavor is desired.
5. Dill: Dill has a unique flavor that includes a hint of anise, making it a reasonable substitute for chervil in certain dishes, particularly those with fish or seafood.
6. Lovage: Lovage has a flavor profile reminiscent of celery and parsley, making it a potential substitute for chervil. Use it sparingly, as it can be quite potent.

It’s important to note that while these substitutes can provide similar flavor profiles, each herb has its unique characteristics. The best substitute depends on the specific dish you are preparing and your personal taste preferences. Consider experimenting with different herbs to find the combination that works best for your recipe.

Where to Buy Chervil

Chervil is commonly available in various forms, and you can find it at several places:

1. Grocery Stores: Many well-stocked grocery stores, especially those with a diverse selection of fresh herbs, may carry chervil. Look in the produce section, usually near other fresh herbs like parsley, cilantro, and dill.
2. Farmers’ Markets: Local farmers’ markets or specialty markets often offer a variety of fresh herbs, including chervil. You may find it at booths or stalls that sell fresh produce and herbs.
3. Online Retailers: Numerous online retailers specialize in selling herbs and spices. You can find fresh or dried chervil through online marketplaces, herb shops, or specialty food stores. Ensure that the supplier has a good reputation for providing fresh and quality herbs.
4. Nurseries and Garden Centers: If you enjoy gardening, you can also consider growing chervil at home. Seeds or young chervil plants may be available at nurseries or garden centers. This allows you to have a fresh supply whenever you need it.
5. Specialty Food Stores: Specialty or gourmet food stores may carry chervil, either fresh or dried. These stores often stock a wide range of herbs and spices for culinary enthusiasts.

When purchasing chervil, whether fresh or dried, look for vibrant, green leaves and avoid any signs of wilting or discoloration. If you’re unable to find fresh chervil, dried chervil can be a suitable alternative, though keep in mind that the flavor may be slightly different. Additionally, consider exploring local markets or stores that focus on organic or specialty products for the best selection.

How To Store Chervil

Storing chervil properly helps maintain its freshness and flavor. Here are some guidelines for storing both fresh and dried chervil:

Fresh Chervil:

1. Refrigeration: Fresh chervil is highly perishable, and it’s best stored in the refrigerator. Place the chervil in a plastic bag or wrap it in a damp paper towel to help maintain moisture. Store it in the vegetable crisper drawer.
2. Herb Keeper: Consider using an herb keeper or storage container designed for herbs. These containers provide the right balance of moisture and ventilation to keep herbs fresh for a longer time.
3. Trimming: Before storing, remove any wilted or yellowed leaves and trim the ends of the stems. This can help extend the herb’s shelf life.
4. Use Quickly: Fresh chervil has a limited shelf life, so try to use it within a few days of purchase for the best flavor.

Dried Chervil:

1. Airtight Container: Store dried chervil in an airtight container to prevent exposure to air, moisture, and light, which can degrade the quality of the herb.
2. Cool, Dark Place: Keep the container in a cool, dark place, such as a pantry or cupboard. Avoid storing it near heat sources or in direct sunlight.
3. Labeling: If you buy chervil in bulk or transfer it to a different container, label it with the date of purchase. Dried herbs gradually lose their flavor over time, so it’s helpful to know when you obtained them.
4. Check Regularly: Periodically check the aroma and color of the dried chervil. If it has lost its fragrance or appears discolored, it may be time to replace it.

Whether fresh or dried, chervil is best when used as soon as possible. However, with proper storage, you can extend the usability of both forms and continue to enjoy the delicate flavor it adds to your dishes.

Frequently Asked Questions (FAQs)