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.

Nutrients of chervil

Here you can find a list, which spices / herbs to use with a particular dish.

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» Cholestanol

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