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Chervil marries well with other herbs, especially tarragon, chives, and parsley.
An aromatic, mild-flavored herb, chervil has dark green leaves and a delicate flavour that brings to mind both anise and parsley. It is one of the main ingredients in the classic French blend called fines herbes (the others being chives, parsley, and tarragon). Though most chervil is cultivated for its leaves alone, the root is edible, too.
Varieties
Although, chervil may have either curly or flat leaves, the flavour is the same. As is the case for most herbs, fresh chervil provides better flavour than dried.
Availability
Dried chervil is more readily available than fresh. Fresh chervil can be found in the produce section of some grocery markets, while dried chervil can be found in the spice section of most grocers.
Preparation, uses, and tips
Chervil is a wonderful addition to a wide variety of foods, including pesto and salads, and dishes featuring asparagus, beets, potatoes, eggs, and oysters. It can be used like parsley, but keep in mind that its delicate flavour is diminished by heat. Wait until the last minute to add it when using chervil in cooked dishes.
Chervil marries well with other herbs, especially tarragon, chives, and parsley. It is not an overpowering herb, so it can be used generously. In fact, its subtlety enhances and improves the combination of other herbal flavours.
