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All about chervil in recipes. Popular in France and Quebec, this sweet herb bears a slight resemblance to parsley.


Chervil is a light-green, lacey, fern-like leaf of Annthriscus cerefolium, a low-growing member of the parsley family.

Region Produced

Chervil is grown in California, New Mexico and of course, France.

Traditional Uses 

Chervil is one of the classic components of the popular French herb blend, fines herbes.

Aroma & Taste

The leaves of this aromatic and sweet herb bear a slight resemblance to parsley; however, the flavor is more distinctive with a trace of anise.


Chervil is native to southern Russia. Pliney, in the first century, used Chervil as a seasoning. The Romans took it to France where it has been important for centuries. Only recently has it been cutivated and used in the United States.


Store in cool, dark, dry places.


Chervil brings out the flavor of other herbs. Stir it into scrambled eggs or cheese and ham omelets.

Chervil is useful for adding color and flavor to creamy dressings for pasta and potato salads. Add it to butter-sauced mushrooms and serve over grilled steak or chicken breasts.

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