Chervil (Anthriscus cerefolium) is a 30-60 cm tall annual herb from the family Apiaceae that is probably from South Europe and West Asia. Nowadays chervil is cultivated and used all over the world and is part of the fines herbes.
Usage of chervil
The soft leaves are picked before blossom, afterwards they are going to lose their flavor. This is also the case with dried and heated chervil. Therefore it should be always added to the dish just before serving.
Chervil has an anise-like taste (mainly because of the organic compound Estragole) and is used to flavor soups, sauces, salads, eggs, omelette, quark and herb butter.
Here you can find a list, which spices / herbs to use with a particular dish.
Books on Amazon
- The Flavor Bible: The Essential Guide to Culinary Creativity
- Herbs & Spices: The Cook's Reference
- Field Guide to Herbs & Spices