What Is Chervil and How Can I Use It?
If chervil has turned up in a recipe or caught your eye at the store, here's what you need to use it with confidence and how to choose it, cook it, store it, what to substitute, and 65 recipes to try it in.
Nutrition
Nutrition Facts
Serving Size 1 tbsp (1g)Food group
Chervil is a member of the Spices and Herbs US Department of Agriculture nutritional food group.
How much does chervil weigh?
| Amount | Weight |
|---|---|
| 1 tbsp | 1 grams |
| 1 teaspoon | 0 grams |
Related
Spices and Herbs
| In Chinese: | 细叶芹 | |
| British (UK) term: | Chervil | |
| en français: | cerfeuil | |
| en español: | perifollo |
Recipes using chervil
There are 65 recipes that contain this ingredient.
Sauteed Chicken in Cream Cheese Sauce
Very quick and easy to put together, and it came out so creamy and delicious. A well balanced meal on flavor, texture and nutrient. Perfect for a busy week-day dinner.
Chicken Saute with Riesling
Golden chicken breasts sauteed with shallots, carrots, and fresh herbs in a light Riesling wine sauce. A refined French-style dinner that's on the table in 30 minutes.
Amazing New England Clam Bake
Traditional New England clam bake with lobsters, clams, corn, potatoes, and shrimp steamed over hot rocks under fresh seaweed. The classic beach-fire feast for a crowd of 24.
Blackeyed Pea Crabmeat Gorditas with Vinaigrette(Pyles)*
Black-eyed pea and crab salad with bacon, roasted peppers, and fresh herbs in a bright vinaigrette. A Stephan Pyles-style Southwestern recipe served on gorditas or crisp tortillas.
Yummy Barbecued Shrimp
New Orleans-style barbecued shrimp baked in a buttery Worcestershire-and-herb sauce, peel-on for maximum flavor. The classic Pascal's Manale-inspired dish that's all about sopping the buttery sauce with crusty bread.
Mousse of Poultry Liver with Young Ginger
Chicken liver mousse baked in ramekins with shallots, thyme, garlic, and cream, unmolded and served with fresh tomato sauce and herb garnishes. A French restaurant classic, home-kitchen achievable.
Salmon Steaks with Lemon Dill Sauce
Grilled salmon steaks with lemon slices tucked into the centers and a warm lemon-dill butter sauce. Hickory chip optional, fresh dill garnish, 40 minutes total.
Grilled Fish with Winter Root Slaw
Whole grilled sea bass over a raw winter slaw of julienned carrot, parsnip, and celeriac with toasted walnuts and champagne vinegar. Bistro-style dinner for two in 30 minutes.
Creme D'Artichaux Aux Huitres
Cream of artichoke and oyster soup poaches plump oysters in butter, then folds them into a tarragon-chervil pureed artichoke veloute finished with cream. Elegant French Creole first course.
Spicy Roasted Tomato Soup with Herb Salad
Spicy roasted tomato soup with a horseradish kick, blended silky and served chilled under a bright herb salad of basil, tarragon and chervil. Roasting concentrates the tomatoes for a deep, smoky base that beats anything from a can.
Lobster in Wild Watercress Dressing
Lobster steamed over fresh herbs and white vermouth, served with an emulsified watercress dressing and julienned peppers and tomato. An elegant, garden-fresh seafood platter.
Lobster in Wild Watercress Dressing
Lobster steamed over fresh herbs and white vermouth, served with an emulsified watercress dressing and julienned peppers and tomato. An elegant, garden-fresh seafood platter.
Holiday Quiche
Holiday quiche with ham, bacon, Swiss cheese, and shredded lettuce seasoned with savory, chervil, and parsley. A French-herbed egg pie for brunch or dinner.
Fricasse of Veal with Fiddleheads
Veal fricassee with fiddleheads gently simmers cubed veal in white wine and cream with onions and fresh chervil, finished with tender spring fiddlehead ferns. Elegant French country dinner.
Herbed Zucchini-Pea Soup
Herbed zucchini-pea soup blends tender zucchini and shelled green peas with parsley, oregano, chervil, a touch of horseradish, and half-and-half. A chilled summer soup with a sneaky sharp finish.
Shrimp Du Jonghe
Shrimp de Jonghe, a classic Chicago dish of parboiled shrimp baked under a buttery herb and sherry bread crumb crust with tarragon, chervil, and garlic. Bubbly and golden.
Sauteed Open Faced Trout
Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.
Fall Salad
Fall salad: crisp bitter greens with sweet sliced pears, toasted walnuts, and crumbled Gorgonzola in a walnut-oil vinaigrette. An elegant autumn salad balancing sweet, bitter, and savory.
Sauteed Veal Scallops in Wild Mushroom Cream Sauce
Sauteed veal scallops in a wild mushroom cream sauce with demi-glace, shallots, thyme, and a splash of white wine. Classic French bistro main dish with velvety pan sauce for special occasions.
Curried Mushroom Soup
A low-fat creamy mushroom soup made with dried oyster, morel, and porcini mushrooms plus fresh portabellos, simmered with leeks and curry in skim milk. Finished with dry sherry and fresh chervil. Ready in 25 minutes.
Shaker Herb Soup
Shaker herb soup with chives, chervil, sorrel, and tarragon simmered in chicken broth, ladled over toast, and topped with nutmeg and grated cheddar. A garden-fresh 40-minute bowl of pure simplicity.
Prix De France Steak Salad
French-style steak salad with grilled flank steak, lemon-sauteed mushrooms, and red onion marinated in a herb vinaigrette with chervil, basil, and thyme.
Avocado Filled with Crabmeat
Avocado halves filled with crabmeat salad, topped with chopped egg and garnished with anchovies, pimiento, and olives. Served with a tarragon-chervil herbed mayonnaise dressing on the side.
Asparagus Shrimp Salad with Herb Dressing
Asparagus shrimp salad with herb dressing marinates plump shrimp and crisp-tender spears in a vinaigrette sharp with basil, oregano, and chervil. Cool, make-ahead salad served over lettuce with diced tomato and Monterey Jack.
March Pork Chops
Pork tenderloin baked in a savory broth of Worcestershire, soy sauce, coriander, fennel, and chervil with mushrooms and scallions. Works in the oven or Crockpot.
