Chervil – An Overlooked Herb

by | Apr 25, 2018 | Eat Well | 0 comments

Have you ever eaten a meal that was incredibly tasty, but you couldn’t quite put your finger on the ingredient that was giving it the flavour? Adding Sweet Valley Chervil to your cooking will have that effect. It’s one of those herbs that will leave your guests wondering, “What was in that? It was so good”! So let me tell you a little about this fine, indispensable but often overlooked herb. 

Chervil (pronounced SHER-vil) is an annual herb that is part of the parsley family and strongly resembles flat-leaf parsley. Sometimes it is even referred to as French Parsley. It is a mild herb with a delicate licorice flavour, kind of a sweet cross between tarragon and Italian parsley without those flavours coming through too strongly. This herb can replace tarragon or parsley and vice versa.

bunch of chervil on wooden surface

How to use Sweet Valley Chervil

Chervil is delightful in soups and salads, eggs and fish, and should ALWAYS be added at the last minute of cooking. Its flavour is mild and won’t hold up to prolonged heat.

Here’s some simple ways you can use chervil to elevate your food!

  • Omelet with Chervil: A french-style omelette comprised of beaten eggs, chopped chervil, and parsley, cooked in a pan and topped with chopped ham, onions, and Swiss cheese.
  • Herb Infused Oil: Olive oil combined in a jar with dried or wilted and crushed chervil and other herbs, infused for 2-3 weeks before being filtered through a cheesecloth.
  • Chervil Pesto: An herbaceous sauce made of fresh basil, chervil leaves, pine nuts, Parmesan cheese, extra virgin olive oil, and garlic.
  • Grilled Salmon with Chervil: Simple salmon grilled in olive oil, topped with lemon juice, capers, and fresh chervil.
  • Béarnaise SauceA classic french sauce made of an emulsification of butter and egg yolk with white wine vinegar, chervil, and tarragon.
  • Mashed Potatoes with Chervil and Chives: Creamy mashed potatoes made with heavy cream, chopped chervil, and finely diced chives.
  • Herb butter: Good French butter softened to room temperature and combined with dry, chopped chervil and additional herbs.

This herb is not one to be overlooked, and can make the difference in flavour in your cooking! Be adventurous and try adding some chervil to your dishes!