The leaves and root of this parsley family herb are edible and have a mild anise flavor. The leaves are a curly and dark green. Chervil is one of the main ingredients in Fines Herbes.

Season: available year-round

How to store: Chervil does not dry well, so it is best when used fresh.

How to prepare: Use like parsley, though most flavor is lost when boiled.

Matches well with: asparagus, carrots, cheese, chicken, eggs, fish, peas, potatoes, salads, sauces, soups, spinach, tomatoes, veal, venison

Substitutions: parsley or taragon

Popular Chervil Recipes