Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Chervil along with all the Chervil containing recipes presented on this site, with 25 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Chervil recipes added to this site.

These recipes, all contain Chervil as a major wild food ingredient.

Chervil, Anthriscus cerefolium is a delicate annual herb and a member of the Apiaceae (carrot) family. It is also known as Garden Chervil, French Parsley and Gourmet's Parsley. The plant originates in Southern Europe and the Caucasus region though it has been naturalized to most of northern and western Europe where it now grows wild. The name is derived from Latin cherifolium which itself derives from the Greek chairephyllon [χαιρεφύλλον] a compound of chairein [χαίρειν] 'to delight in' and phyllon [φύλλον] 'leaf'; undoubtedly a reference to the plant's pleasing scent.



The leaves are frond-like and delicate in flavour and they are often used to season delicately-flavoured dishes such as poultry, seafood and young vegetables. The leaves are invariably used fresh, but for preservation they can be made into a pesto with olive oil which can then be used to flavour other foods. Fresh chervil leaves also make-up one of the components of bouquet garni Dried chervil is also available and though much less aromatic than fresh leaves they remain a classic component of French herbes de Provence.



Chervil is delicate and aromatic in nature with notes of parsley and anise. Herbed vinegar also usually contains a few leaves of chervil. Chervil is also considered one of the four 'fines herbes' of French cuisine (along with tarragon, chives and parsley).