Chervil is an annual herb in the parsley family. Because it is widely used in French cooking, chervil is common called French parsley.

​Aside from being a key ingredient in the seasoning blend fines herbes, the mildly anise-like flavor of chervil enhances soups, salads and egg dishes.   

​Chervil’s flavor is like a cross between parsley and anise.

​It blends well with rosemary, sage, borage, coriander and lavender.

What else you should know:
​Chervil, also known as garden chervil and French parsley, is popular in French and German cuisines. Although the flavor and aroma is much more intense when fresh, the dried herb is an ingredient in the French seasoning blends bouquet garni and herbes de Provence. In Germany, chervil is combined with borage, burnet, parsley, chives, cress and sorrel to make a green sauce for roasted meats and vegetables. Because this sauce originated in Frankfurt, it is called Frankfurter Grüne Sauce and is locally known as grie soß.

Background: Chervil appears in ancient literature as a symbol of new life. Similar in
​aroma and taste to myrrh, it has the blended flavors of anise and parsley. In French
kitchens, it is often the unidentifiable spice of fish recipes. 

Description: A hardy annual plant, Chervil has light green, fern-like opposing leaves
​supported by round, grooved stems. The slender white root produces plants reaching
26 inches in height. Tiny white flowers bloom from spring through mid-summer. The
Chervil fruit or seeds ripen in late summer to early fall and have a long, thin,
segmented appearance.

Culinary arts
​Chervil is used, particularly in France, to season poultry, seafood, young spring vegetables (such as carrots), soups, and sauces. More delicate than parsley, it has a faint taste of liquorice or aniseed. 

​Chervil is one of the four traditional French fines herbes, along with tarragon, chives, and parsley, which are essential to French cooking.] Unlike the more pungent, robust herbs, thyme, rosemary, etc., which can take prolonged cooking, the fines herbes are added at the last minute, to salads, omelettes, and soups.  

Chervil has had various uses in folk medicine. It was claimed to be useful as a digestive aid, for lowering high blood pressure, and, infused with vinegar, for curing hiccups.[ Besides its digestive properties, it is used as a mild stimulant.

​Chervil has also been implicated in "strimmer dermatitis", or phytophotodermatitis, due to spray from weed trimmers and other forms of contact. Other plants in the family Apiaceae can have similar effects-.  


Active Ingredients

Volatile oil, flavonoids, coumarins

Chervil, France

Anthriscus cerefolium

Part of Plant Used

Flowering herbs and leaves

Cut and Sifted, Dried