(CHUR vul) A delicate herb that resembles parsley and has lacy, fernlike, green leaves. The leaves have a sweet, licorice-like flavor. Chervil is readily available as dried leaves, and fresh chervil may be found in specialty markets.


  1. Skillet Chicken-Chervil

    Chervil is an herb related to parsley that has a mild anise flavor. It adds a hint of fascinating flavor to this brothy chicken dish with homemade spinach pasta.

  2. Asparagus Bouquet

    Because roasting accents the sweetness of asparagus, you need only a hint of chervil .

  3. Fresh Herb Frittata

    A quartet of fresh herbs--tarragon, chives, chervil , and rosemary--work in harmony to flavor this ricotta-topped frittata.

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  1. Beurre Blanc – This French Butter Sauce was Spot On

    Fri, 8 Apr 2016

    I can’t believe after all these years of posting videos, I hadn’t done a proper beurre blanc! Well, I guess I still haven’t, if you take into account bit of cream we sneak in, as beurre blanc purists do not approve. That’s okay; we’ll just distract them by pronouncing it wrong. They consider it “cheating,” since adding cream helps you create a more stable base for emulsifying in cold cubes of butter. I don’t get how that’s a problem, unless the cream somehow ruined the taste of the sauce, but it doesn’t, and you could argue it actually enhances it. I also think it makes for an even more beautiful color. Cream, or no, the technique is not at all difficult. Once your wine/acid mixture has reduced by about 75%, turn your heat to low, and whisk in the butter a few cubes at a time. That’s really it. By the way, feel free to use a saucepan for this. I used a sauté pan because it’s easier to film in, but it does make the process a little riskier. You can switch up the type of vinegar, or go with lemon juice; and the shallots can be switched out for garlic, or finely minced onion. Chives are nice in this, but many other herbs will work, such as tarragon; or chervil , if you’re sexy. No matter how you pronounce it, or what ingredients you use in it, I really hope you give this easy sauce recipe a try soon. Enjoy! Note: Yes, I can see there’s a spot of sauce splattered on the lens during the final scenes. These things will happen. Just pretend it’s not there. Thank you. Ingredients for 4 portions Beurre Blanc: 1/2 cup of white wine 2 tablespoons lemon juice, or white wine vinegar, champagne vinegar, herb-infused white vinegar, etc. 2 teaspoons very finely minced shallots 2 tablespoons heavy cream 4 ounces of cold unsalted butter (1/2 cup or 1 stick), cut in one-inch cubes

  2. 8 Things You Didn’t Know About…Using Dried Herbs

    Mon, 20 Aug 2012

    though, some herbs really are so much better fresh that it makes almost no sense to use dried, namely parsley, cilantro and chervil . (8) Ok, so my last column was about using your microwave, and I plugged Beth Hensperger’s book Not Your Mother’s Microwave Cookbook . And


  1. What are Fine Herbs—Counter Intelligence

    Thu, 14 Mar 2013

    Fine herbs is a French term for a mixture of finely chopped herbs—the classic combination is chervil , chives, parsley, and tarragon. Fine herbs are used to season anything from meat to fish to salads.

Food Blogs We Love

  1. London Broil with Herb Butter for Steph’s Virtual Bridal Shower

    Fri, 21 Oct 2011

    tablespoon chopped fresh parsley 1 tablespoon chopped fresh chervil or tarragon Kosher salt and freshly ground pepper 1 tablespoon ..... the herb butter: Mix the butter with the chives, parsley, chervil , a pinch of salt, 1/2 teaspoon pepper and the lemon juice

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