Chervil, Anthriscus cerefolium, is a leafy green herb of the family Apiaceae. It is related to other fragrant spices and herbs, like dill, parsley, anise, fennel, cumin, caraway, and coriander. Chervil is also referred to as dried chervil, chervil herb, chervil dried, chervil spice, or dry chervil.

Chervil first emerged in southern Russia and southwestern Asia but soon made its way through the Mediterranean. It became a favorite of ancient Greeks and Romans, and is a staple in modern French food today. 

Chervil is often sought after by: 

• catering companies; 
• plant-based protein, snack, infused oil, and butter and cheese spread manufacturers; 
• American and fine dining restaurants; 
• seasoning companies; 
• independent spice shops; and 
• olive oil shops

Flavor Profile

Chervil is sweet and grassy with notes of pepper and a pleasantly bitter finish.

How To Use

Chervil is a delicate herb and is best used to finish a dish. 

Pair Chervil with fennel, anise, tarragon, parsley, chives, dill, mustard, and mint.

Choose Chervil when making chicken, asparagus, pesto, stuffing, fish, eggs, cream sauces and soups, mushrooms, green beans, lettuce, peas, potatoes, tomatoes, shellfish, and marinades or vinaigrettes.