Chervil – Mild Herb

Chervil belongs to the herbs and is an umbellifer. It is related to parsley and carrots. Its leaves are similar to those of flat-leaf parsley, but are much more tender and lighter in color, but also richly pinnate. The fine leaves are even more likely to be confused with coriander. Chervil grows up to 60 centimeters high and has small white flowers.

Origin

Chervil is native to southeastern Europe, western Asia and southern Russia. In the 2nd century B.C. he came to Greece and Italy. In Germany, chervil has been growing wild and cultivated since the 16th century. The annual plant now grows throughout Europe and North America.

Season

In Germany, chervil is in season outdoors from March to August, but is also available from the greenhouse all year round.

Taste

The taste of chervil is slightly spicy-sweet and aniseed.

Use

In principle, chervil should not be cooked at the same time, but should only be added to the dish at the end of the preparation. The delicately spicy taste goes well with fine sauces, salads and herb butter. It harmonizes splendidly with broccoli and spring vegetables such as cucumbers, peas, kohlrabi, fine carrots and asparagus. Fish and white poultry are also good partners.

Storage

You can freeze chervil well. It is also a good idea to soak it in oil – finely chop the leaves and mix with a little oil and salt. A little more oil as a “cover” and it will keep in a small jar in a cool place for a good 1 year.

Durability

Fresh chervil should be used as soon as possible.