top of page
Chervil is parsley's more delicate cousin. It's toned down, light and herbal, and has just a hint of anise or licorice. Use chervil as you would use dried parsley normally. As part of the traditional French fines herbes, chervil should be added at the end of cooking or as a garnish so that its flavors are not lost in the dish: deviled eggs, potatoes, and pork and lamb chops can all benefit from some chervil.


    bottom of page