Chervil (Anthriscus cerefolium)
Quick facts
Family: Apiaceae (carrot/parsley family)
Aliases: French parsley, garden chervil
Flavor: Delicate, springy, with soft anise/licorice notes; sweeter than parsley
Best form: Fresh (it loses aroma fast when dried)
Classic role: One of France’s fines herbes (with parsley, chives, tarragon)
Flavor & pairing
Chervil’s perfume is gentle—think parsley with a whisper of anise. It shines where subtlety matters: eggs, cream, butter, chicken, white fish, spring veg (asparagus, peas, carrots, new potatoes), mushrooms, and tender lettuces.
Pairs especially well with: tarragon, chives, parsley, lemon, crème fraîche, light vinegars.
How cooks use it
Finishing herb: Stir into omelets, velouté, pan sauces, or warm vegetables off heat.
Compound butter or soft cheese: Chervil–chive butter; chèvre with chervil and lemon zest.
Salads & dressings: Snip over butter lettuce; whisk into a shallot vinaigrette.
Stocks & broths: Add at the end for a green, springy lift.
Oysters Rockefeller (classic style): Often paired with parsley/tarragon for the green herb paste.
History & lore
Chervil is native to the Caucasus and likely spread west by the Romans, who favored herb gardens and introduced it across Europe. Medieval monasteries grew it widely; in Central and Western Europe, chervil appears in spring/Easter soups, symbolizing renewal after Winter. The name traces to Latin/Greek roots often glossed as “leaf of joy,” a nod to its springtime, morale-lifting character.
Buying, storing, growing
Buy: Lacy, bright-green fronds; no yellowing.
Store: Wrapped in damp towel in a vented bag, refrigerated; use within 2–3 days.
Preserve: Mince and freeze in ice cubes (with water or oil); or make chervil butter. Drying dulls it.
Grow: Cool-season annual; bolts in heat. Sow in partial shade; harvest young fronds often.
Pro tips
Add late. Heat mutes chervil’s perfume.
If a recipe tastes “too loud,” a little chervil can soften edges without making it sweet.
Substitutes: 2 parts flat parsley + 1 part tarragon (light hand), or parsley + a pinch of fennel frond.