EN:Chervil

Chervil

Chervil is a delicate herb with aromatic leaves, used to flavor a variety of dishes, especially in French cuisine.

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🍴 herbs📅 year-round🌍 Chervil is native to southern Russia and the Middle East.

🥗 vegetarian, vegan, gluten-free

🍳 Culinary uses

Chervil is used to flavor soups and salads and as a garnish for various dishes.

🔍 How to choose

When choosing fresh chervil, look for bright green, healthy leaves with no signs of wilting.

📦 Storage

For winter use, freeze fresh leaves; drying reduces their quality.

🔄 Substitutes

Parsley or tarragon can be used instead of chervil.

💚 Health benefits

Chervil contains vitamins C, A, and K and the minerals iron, calcium, and potassium.

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Chervil (Anthriscus cerefolium) is an herb native to southern Russia and the Middle East, resembling parsley with finely divided leaves. It is used to flavor soups, salads, and stuffings, and sometimes as a garnish. It is available dried, but fresh leaves are best.

Chervil leaves are a very delicate seasoning, particularly characteristic of refined French cuisine. Because their volatile aroma resembles a blend of anise and parsley, they are best added fresh to hot dishes only during the final stage of cooking. Chervil can also be grown in a window box.

Uses and Storage

For winter use, fresh leaves are best kept in the freezer, as drying reduces the herb's quality.

Together with parsley, tarragon, and chives, chervil forms the delicate herb blend known in French as fines herbes (sometimes compared with the German term Küchenkräuter), which is used in omelets. It is also used to season vegetables and meat, particularly mutton, as well as roast chicken and grilled fish. Chervil soup is made with beef stock, cream, and egg yolks. Chervil is also added to quark spreads, served on bread with butter, and used in salads.

References

This article uses text from the Chervil article on the Czech Wikipedia.

Calories	36 kcal
Protein	3.5 g
Fat	0.6 g
Carbohydrates	7 g
Fiber	4 g