Chervil is native to southern Russia and Southeast Europe.  This little herb has not gained a lot of popularity here in the US but it is an ingredient found in the more commonly used Herbs de Provence.  Chervil's aroma is sweet and it taste a little like anise with undertones of caraway, parsely and pepper.  It works really well with basil, chives, dill, mint, mustard, parsely and tarragon (check out Hungry Gene's Kitchen Essentials to replenish your supply of any of these!).  Try chervil on asparagus, beets, carrots, green beans, mushrooms, peas, potatoes, in salads and salad dressings, with chicken and turkey, cream soups and cream cheese, eggs, fish and seafood. It's very versatile!



  • .49 oz



Anthriscus cerefolium