Chervil resembles carrot tops, to which it is related, but with paler green leaves that are more finely dissected. Also known as French parsley, chervil has a more delicate flavor than Italian parsley, but with an additional hint of anise.
Varieties
There are two main varieties: plain and curly.
Preparation
Chervil can be used like parsley and is commonly used to season spring vegetables, poultry and seafood (particularly white fish).It is classified as a “fine herb” and should be added at the last moment to salads, omelets and soups.
Chervil is a critical ingredient in authentic Béarnaise sauces and pairs well with tarragon, parsley and chives.
Storage Tips
Place chervil stems in a glass of water, like a bouquet of flowers, and store in the refrigerator for up to a week.
Alternatively, wrap chervil in a damp paper towel, place in a sealed plastic bag and store in fridge for up to 5 days.
Long Term Storage Tips
Chervil is particularly fragile and its flavor is easily lost when dried or when in contact with too much heat.
Soaking chervil in white wine vinegar is your best option for preserving this delicate herb’s flavor for more than one week.
Nutrition
Chervil is a rich source of bioflavonoids, which may help your body absorb Vitamin C.
Seasonality
Because warm weather causes chervil to bolt, it is generally a cool season crop; planted in early spring or late fall and harvested a few weeks later.
Recipes
Roasted Pepper Frittata