Chervil

Anthriscus cerefolium — delicate anise-parsley aroma

Chervil is a classic fine herb from the Apiaceae family. Its feathery leaves bring a soft, slightly sweet anise note with gentle parsley freshness. Use it to finish soups, eggs and light sauces where subtlety matters.

• Botany: Anthriscus cerefolium • Family: Apiaceae
• Part used: leaves (dried, cut)
• Profile: mild anise, fresh green, light sweetness
• Best for: soups, omelettes, cream sauces, vegetables, salads

Aroma & Taste

Feather-light and elegant: hints of anise/licorice over a parsley-like base. Dried chervil is subtler than fresh—add late to preserve its perfume.

Culinary Uses

• Soups: potato, carrot, asparagus, mushroom—stir in off-heat.
• Eggs & dairy: omelettes, scrambled eggs, quiches, crème-fraîche dips.
• Sauces: velouté, light cream sauces for chicken or fish.
• Vegetables & salads: young potatoes, peas, carrots, cucumber salads.
• Classic blend: part of “fines herbes” with parsley, chives and tarragon.

How to Use

• Timing: add in the last 1–2 minutes or sprinkle at the table.
• Crush gently: rub dried leaves between fingers to release aroma.
• Fresh ↔ dried: rule of 3 — 1 tsp dried ≈ 1 Tbsp fresh.

Dosage & Kitchen Ratios

• Soups/sauces: 1/2–1 tsp dried per 1 l (4 cups) base.
• Eggs/dairy: 1/2–1 tsp dried per 4 eggs or per 250 g dairy.
• Salads/veg: 1 tsp dried per 500 g vegetables or grains.

Pairings

Parsley, chives, tarragon, lemon zest, dill; butter, cream, crème fraîche; chicken, white fish; vegetables such as potatoes, peas, carrots and asparagus.

Ingredients & Allergens

Ingredients: Chervil leaves (Anthriscus cerefolium), dried.

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Store airtight, cool, dry and away from light. Best aroma within 12–18 months. Reseal promptly after use.

Substitutes & Notes

Closest swaps: a light mix of parsley + a pinch of tarragon, or fennel fronds (slightly stronger). Start small and adjust.

FAQ

Does chervil taste like parsley?
Similar freshness, but with a gentle anise note that parsley lacks.

When should I add chervil?
At the end of cooking or off-heat to keep its delicate aroma vivid.

Can I replace fresh with dried?
Yes—use about 1 tsp dried for 1 Tbsp fresh and add slightly earlier in hot dishes.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de