Another favorite of the Romans, chervil's use in the kitchen dates back to 15th century manuscripts. Chervil is a hardy annual plant that grows up to 2 feet tall and displays small white flowers. The plant is native to the Middle East and southern Russia but also widely cultivated world-wide.
Chervil is frequently combined with parsley, tarragon and chives (a combination referred to as fines herbes) and is said to bring out the flavor in the other herbs. It is best used raw or cooked for very short periods so the flavor is not lost.
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You can purchase fresh chervil in the herb section of a well-stocked grocery store. This plant is easy to grow so if this is a herb you like to use you may want to add it to your herb garden or place a plant in a small pot in a sunny window.
It is best used fresh but you can purchase dried chervil in the spice section of your local grocer.