Chervil is a herb from the Umbelliferae family. Native to Russia, this anise-flavored plant has been grown in France since the Middle Ages, and is particularly high in iron and calcium. Chervil also contains vitamin C, folic acid, and provitamin A
Chervil should have very green and aromatic leaves when bought. Avoid buying chervil with dry leaves. It is easy to grow chervil in your garden. Chervil seeds should be sown in a slightly shady place and watered regularly. The chervil will be ready to use in about a month’s time. Don't confuse the herb chervil with root chervil, a plant whose tuber is eaten.
Chervil is chopped with scissors or a sharp knife before being added to a dish at the last minute.
Chervil is not recommended for cooking. Heat will cause it to lose a large part of its vitamins and minerals, and its delicious aniselike flavor.
Chervil is added to soups and sauces at the last minute. It is also used to flavor vinaigrettes, cream cheese dips, salads, and crudités.
Once cut, chervil spoils quickly. It should be used within two to three days after buying and kept in the refrigerator wrapped in a damp cloth. If dried, chervil loses its aromas. It can be frozen after blanching the leaves for no more than a few seconds in simmering water.
Chervil is a herb that is high in iron and carotene.
Curled chervil is less aromatic than common chervil. They are both used in the same way.