What Is Chervil and How Do I Cook With It?

What Is Chervil?

Chervil (Anthriscus Cerefolium) is a culinary herb and a member of the Apiaceae family; close relatives include parsley and cilantro. But if you are one of the world's many cilantro haters, don't worry — chervil tastes nothing like cilantro. It's a native of the Caucasus that has spread throughout Europe, Asia, and North America.

What Does Chervil Taste Like?

Chervil has an incredibly delicate flavor that is reminiscent of a combination of parsley and tarragon. The bright, light green leaves contain the slightest hint of licorice, but it is so fresh and bright that I find it more of a perfume than anything else.

How to Use Chervil

Chervil is so delicate, and the scent is so fleeting, that it should always be used at the last minute if heat is involved. That being the case, I prefer to use it more as a garnish or "finishing touch" for a dish, so that nothing can diminish the scent and flavor. However, the herb can be used in cooked dishes if it's added very late in the process. Some of the tried and true uses for chervil include: egg dishes, poultry dishes, salads, soups, virtually anything French, and the one place it is often considered absolutely essential: Bearnaise sauce.

Recipes to Try Using Chervil:

• Parisian-Style Steak Frites
• Lavender Pasta with Chervil
• Pantry Potatoes

Fresh vs. Dried Chervil

I will confess to you that, owing to the difficulty of finding fresh chervil, I once resorted to using the dried stuff... Learn from my mistake and don't bother! The dried version of the herb offers so little flavor-wise, it's not worth purchasing a jar of it. Instead, opt for one of the "substitutions" below.

Chervil Substitutions

While nothing will give you quite the same ethereal taste and aroma, there are a few ways to incorporate at least some of the things chervil brings to the party. I like using a 50-50 mixture of minced parsley and minced tarragon. Some people like to add a bit of dill or chives — but for me, those flavors become too recognizably dominant. That said, if you happen to have a fennel bulb on hand, a little bit of minced fennel fronds can add to the magic.

Though in the same family, parsley alone is not a great stand-in for chervil. I love parsley, but it is a bit more of a flavor bully than chervil. In other words, parsley is going to have a more forward presence, while chervil provides a softer herbaceous dimension to a dish. I wouldn't say you can't swap one for the other in a recipe, just be aware that the flavor of parsley alone isn't a comparable match for chervil, and your dish will not taste "the same." (Of course, that surely doesn't mean it won't be delicious!)

Where to Buy Chervil

After praising chervil to you, this part is hard to write. It is unfortunately difficult to find chervil in the supermarket. I have only two ways around it: A great farmer's market in the spring (because chervil is definitely a cool weather plant) might have it, and the other solution is to grow it yourself. I start a pot of chervil inside in the early spring. If the weather doesn't get too hot, I may put the pot outside. In my experience, chervil is not very fond of being transplanted, so I keep it in the pot.

So do yourself a favor — buy some fresh chervil should you ever come across it and/or plant a bit. If you're at all like me, it will be love at first bite and you should prepare to become a huge fan. But trust me, it's a joyful fandom.