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Kitchen Dictionary: chervil

Pronounced: CHER-vuhl

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

More Chervil Recipes
Popular Chervil Recipes
Honey Glazed Carrots With Fresh Chervil
Seared Pan-Fried Limed Scallops With Bacon, Chives and Chervil

Nutrition Facts

Calculated for 1
Amount Per Serving %DV
Calories 0
Calories from Fat (%)
Total Fat 0.0g %
Saturated Fat 0.0g %
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg %
Sodium 0mg %
Potassium 0mg %
Total Carbohydrate 0.0g %
Dietary Fiber 0.0g %
Sugars 0.0g
Protein 0.0g %

How is this calculated?