Chervil (Anthriscus Cerefolium) | Herbelpedia

Chervil is a hardy shade loving annual with delicate fernlike leaf structures. It grows to approximately 1 foot.

Native to Eastern Europe and Asia, it was once known as myrrh because its flavour and fragrance are similar to the myrrh brought by the wise men to baby Jesus. Once used to treat a variety of ailments, it is still used by some people today to relieve the hiccups.

Chervil is delicately scented with an anise like aroma, and has a flavour similar to French tarragon. It is most popular in French cooking and is an ingredient in the French fines herbes. It is usually used subtly to enhance the flavours of other herbs. It goes well with eggs, cheese, salads, potatoes, fish, veal, soups, stews and sautés. When using chervil, it should be added at the end of cooking.

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