Chervil (pronounced SHER-vil) is a delicate culinary herb used frequently in French cuisine.If you don't have chervil and a recipe calls for it, a fine substitute would be fresh parsley or tarragon or a combination of the two.Chives or dill might also take the place of chervil for egg dishes, but will have their own flavors.Chervil is a good addition to omelets and is commonly used in making a classic Béarnaise sauce.Chervil is included in the fines herbes blend, along with parsley, tarragon, and chives.Unlike its cousins, parsley, and cilantro, chervil isn't easy to find at most markets other than specialty stores.It can be grown in a small pot on your windowsill or you can plant it in a garden that gets a mixture of sun and shade. .
All About Chervil, a Delicate Spring Herb
Chervil is a delicate green spring herb that's perfect for salads and particularly delicious in omelets and other egg dishes.Chervil's taste is perhaps best described as a toned-down, fine and delicate version of a cross between tarragon and parsley with just a teeny tiny back-note hint of a bit of anise or mint, without either of those flavors really coming through at all.Avoid chervil with actual blossoms attached to it—that usually means the herb will have turned a bit bitter.Chives or dill, which also pair so well with eggs and delicate greens, can work well in place of chervil, even though the taste is quite different. .
It was formerly called myrhis due to its volatile oil with an aroma similar to the resinous substance of myrrh.The name chervil is from Anglo-Norman, from Latin chaerephylla or choerephyllum, ultimately from Ancient Greek χαιρέφυλλον (chairephyllon), meaning "leaves of joy".A member of the Apiaceae, chervil is native to the Caucasus but was spread by the Romans through most of Europe, where it is now naturalised. It is also grown frequently in the United States, where it sometimes escapes cultivation.Such escape can be recognized, however, as garden chervil is distinguished from all other Anthriscus species growing in North America (i.e., A. caucalis and A. sylvestris) by its having lanceolate-linear bracteoles and a fruit with a relatively long beak.The fruit is about 1 cm long, oblong-ovoid with a slender, ridged beak.Chervil is used, particularly in France, to season poultry, seafood, young spring vegetables (such as carrots), soups, and sauces. Unlike the more pungent, robust herbs such as thyme and rosemary, which can take prolonged cooking, the fines herbes are added at the last minute, to salads, omelettes, and soups.Essential oil obtained via water distillation of wild Turkish Anthriscus cerefolium was analyzed by gas chromatography - mass spectrometry identifying 4 compounds: methyl chavicol (83.10%), 1-allyl-2,4-dimethoxybenzene (15.15%), undecane (1.75%) and β-pinene (<0.01%).It was claimed to be useful as a digestive aid, for lowering high blood pressure, and, infused with vinegar, for curing hiccups.Chervil has also been implicated in "strimmer dermatitis", another name for phytophotodermatitis, due to spray from weed trimmers and similar forms of contact. It prefers a cool and moist location; otherwise, it rapidly goes to seed (also known as bolting). It is usually grown as a cool-season crop, like lettuce, and should be planted in early spring and late fall or in a winter greenhouse.Regular harvesting of leaves also helps to prevent bolting.
Chervil, One of the Best & Least Appreciated Herbs
ccording to one interpretation, the Latin for chervil means “leaves of joy.” And it’s true that Anthriscus cerefolium, the often-overlooked component of fines herbes, is strongly flattering to some foods.The three other standard components of fines herbes — parsley, chives, and tarragon — are all more familiar, yet the mix is best when chervil dominates.I love eating in France, but, years back, when I became aware of chervil’s frequent appearance as a sprig on a plate, I would taste it carefully and usually find a flavor of stale refrigerator or worse.I’ve never tasted turnip-rooted chervil, Chaerophyllum bulbosum, a vegetable grown in France for its enlarged root.Chervil, together with small croûtons fried in butter at the last minute, goes on top of purée Parmentier, a classical potato soup made with sweated leeks, white consommé, and cream, and finished with butter at the moment of serving.Very easy to make is sauce cerfeuil, plain chervil sauce — the leaves in chiffonade combined with cream, salt, and pepper, meant especially for poultry and game birds — simple, good food. .
Chervil: Health Benefits, Side Effects, Uses, Dose & Precautions
Juice from fresh chervil is used for gout, pockets of infection (abscesses), and a skin condition called eczema. .
All About Chervil and Substitute
If you walked into a grocery store and peeked into the herb aisle, you might mistake it for parsley or even cilantro.Let’s take a deep dive into what Chervil is so that next time you get to the grocery store, you can pick it out from parsley or cilantro with ease.The full name for Chervil is Anthriscus Cerefolium – more commonly referred to as French Parsley.This herb pairs well with dishes that do not have overpowering flavors – think light fishes or sauces.Chervil is often either combined with what is known as the fines herbes which also includes tarragon, chives, and parsley, or used on its own for cooking.It also works well on top of fish, chicken, or potatoes in the form of a rub.Although it may be a bit more challenging to find Chervil than its cousin Parsley, it’s not impossible.Another great option is checking out your local farmer’s market – especially if you live near one that offers many different types of fresh herbs.Those who don’t have a green thumb or still can’t find a good source for Chervil have no fear; some substitutes can be used during cooking to offer a similar taste.Aim for adding this herb to dishes like potatoes, chicken, white fish, or even omelets/eggs.The first option for storing Chervil and keeping it fresh longer is by getting a container and filling it slightly with water – about one inch.Take your Chervil and add it to the glass, then gently wrap moist paper towels around the herb and place it in the refrigerator.Grab an ice cube tray and add stock or oil with the herb before freezing.Freezing in an ice cube tray also allows you to choose how much you want to defrost at a time.You’ll still be able to taste the herb in dishes; it just won’t be as vibrant or strong of a flavor.You’ll only need a few ingredients for this meal – beef stock, onion, olive oil, fresh Chervil, white rice, ground beef, salt, pepper, nutmeg, cloves, and one egg.Swap out some of the beef stock and fresh herb, depending on how many frozen cubes you have.The sauce is paired with a delightful white fish, so you can really taste the herb, and it’s not overpowered.The best part is this meal is cooked in about 30 minutes – so it’s a fairly quick recipe to follow.Roast some potatoes or cook some white rice on the side for a more filling meal.Couscous cooks much more quickly than rice, so this is a great way to create a creamy, herby, delicious dish that is filling and fast.This sea scallop with sugar snap peas and Chervil recipe provides a delightful meal with a light seafood taste, freshness from the snap peas, and a slightly herby taste from the Chervil.This recipe is another quick and easy dish that can be made in a pinch for dinner during the week.You’ll need olive oil, lemon juice, fresh Chervil, rice vinegar, shallots, and salt and pepper.Ensure the Chervil and shallots are chopped well, then mix all ingredients and season to taste.The ingredients are cucumber, Chervil leaves, red onion, lemon juice, olive oil, Maldon salt, black pepper.You’ll want to thinly slice the cucumber and red onion – preferably on a mandolin for even cuts. .