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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 flavor 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 flavors.

Buying and storing tips

The delicate leaves of fresh chervil do not travel well, so fresh chervil is not always available. If you do locate the fresh herb, it should be used immediately.


Although, chervil may have either curly or flat leaves, the flavor is the same. As is the case for most herbs, fresh chervil provides better flavor than dried.

Nutrition Highlights

Chervil (dried), 1 teaspoon (1g)
Calories: 2
Protein: 0.2g
Carbohydrate: 0.5g
Total Fat: 0g
Fiber: 0.1g

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