Chervil, also known as French parsley or garden chervil, is an aromatic herb scientifically identified as Anthriscus cerefolium. It belongs to the Apiaceae family, sharing a botanical kinship with parsley, dill, and tarragon. This delicate herb features light green, lacy leaves resembling those of parsley but with a more finely divided and feathery appearance. Chervil thrives in mild climates and is particularly favored in French cuisine.
The scent profile of chervil is subtle yet distinctive; it carries a slight hint of anise, which likens it to tarragon, but with a gentler approach. Its aroma is often described as a mix of mild parsley and licorice or aniseed. This sweet, slightly peppery fragrance enhances its compatibility with various dishes, where it imparts a fresh, spring-like flavor. Chervil’s taste is similarly refined, making it an excellent addition to delicate dishes like seafood, soups, and sauces. It loses its flavor when overheated; therefore, it is usually added at the end of cooking or used fresh.