Chervil
처빌
ⓒ
Photo: AnRo0002 · CC0 · Original file (Wikimedia Commons)
It looks like parsley but is much finer and lacy. It has a gentle hint of licorice and is called "gourmet's parsley." It's a basic herb in French cooking.
Flavor and aroma
- It tastes like mild parsley with a gentle licorice and anise aroma.
Fun facts
- It's one of the four herbs in fines herbes, the classic French herb mix (the others are parsley, tarragon and chives).
- Its nicknames include "gourmet's parsley" and "French parsley."
- The name is said to come from a Latin word meaning "leaf of joy."
In the kitchen
Raw
- Mix it into salads, especially winter salads.
Cooking
- Use it in egg dishes such as omelets, soups, fish like salmon and trout, chicken, and spring vegetables such as asparagus, carrots and new potatoes.
Sauces
- Add it to béarnaise, hollandaise or vinaigrette just before serving. Make herb butter with it too.
Goes well with
EggsSalmonTroutNew potatoesAsparagusMild cheeseDill
Tips
- It's very sensitive to heat, so add it at the end or use it raw. Drying makes most of the aroma disappear, so use it fresh.
Season
We're still checking the season. We'll add it once we find a source.
Details
- Korean name
- 처빌
- English names
- chervil, garden chervil, French parsley
- Scientific name
- Anthriscus cerefolium
- Family
- Apiaceae
- Genus
- Anthriscus
Show sources for this page
References for this herb
- Montréal Botanical Garden
- UC Master Gardeners(Santa Clara)
- MasterClass
- Scout Magazine
- Old Farmer's Almanac
Name and classification
Photo
AnRo0002 · CC0 · Original file (Wikimedia Commons)