Fresh herbs and salads catalog

Chervil

Chervil (Anthriscus cerefolium), sometimes referred to as garden chervil to distinguish it from related species, or known as French parsley, is a delicate annual herb closely related to parsley. It is commonly used to season mild‑flavoured dishes and is one of the classic ingredients in the French herb blend fines herbes. A member of the Apiaceae family, chervil is native to the Caucasus region and was introduced throughout much of Europe by the Romans, where it eventually became naturalised. Often called “gourmet’s parsley,” chervil is used to enhance the flavour of poultry, seafood, and tender vegetables. It is especially popular in French cuisine, where it is added to omelettes, salads, soups, and other light dishes. More delicate than parsley, chervil offers a subtle aroma with faint notes of liquorice or aniseed, making it a refined herb for dishes that benefit from gentle, aromatic seasoning.

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