How the heck do you say this? Pronounced SHER-vil, this delicate culinary herb is a member of the parsley family and has a mild flavor. It has bright green leaves, but it tastes more like tarragon with a slightly peppery, anise flavor.
With its captivating mild flavor, it’s best to use Chervil along with other mild herbs, so that the flavor doesn’t get overpowered. As the star of bearnaise sauce, french cooking wouldn’t be the same without chervil. Unfortunately, it is not an herb that is familiar to most here in the US. We are are on a mission to see the stature of this beautiful herb raised into prominence!
Traditionally used in French cooking, you will say “Merci!” when you use this herb.
Triple the amount you would use for dry herbs and add just before serving. Chervil is happiest inside its package, hanging out in your refrigerator drawer.
Have extra chervil? No problem. Try these fresh ideas for how to use it quickly.”
- Take the leaves and put them inside a bowl full of water (the water must be cool, not too cold). Put these in the refrigerator, and keep it there until you are ready to use them.
- Whip up this easy chervil butter. Add a stick of softened butter and chopped chervil into a glass bowl. Mix them thoroughly. Add a pinch of Kosher salt to taste.