How does chervil taste


Fish and meat dishes get a wonderful taste with chervil. (Photo by: © Matthias Schipp /

Chervil looks a lot like parsley, but its taste is much more varied.

When the herb blooms, bring it white flowers emerged. The leaves of the chervil are similar to those of coriander, but are slightly smaller overall.

Tip: The herb should always be consumed before flowering, because chervil loses its aroma significantly after flowering.

Chervil is perfect for that fresh use suitable, neither freezing nor drying can really preserve its aroma permanently.

Origin & season

Chervil was originally grown in southern Russia and the Caucasus. It is believed that the Romans eventually made it known in the Mediterranean as well.

The most important growing areas are now in Europe and the USA, above all France and Belgium. Chervil is also grown in Austria all year round.

In late spring and early summer, field chervil is also sometimes used. In summer, chervil is grown in the open air, and the rest of the year is covered by crops from the greenhouse.

Info: Dried or heated chervil loses its taste or aroma relatively much and should therefore only be used fresh.


Chervil has a slightly peppery, sweet taste and is very aromatic. It tastes like a mixture of parsley, fennel and anise.

Tip: The fresh, young shoots and leaves of the chervil taste best.

Use in the kitchen

Important: Chervil is not suitable for cooking - that herb should therefore always be added to the respective dish shortly before serving, otherwise it will lose its taste.

It is also good for garnishing ready-made dishes and can be combined well with a variety of other culinary herbs.

  • Chervil, is also often called Culinary herb denotes and harmonizes with many dishes such as poultry, veal or fish dishes.
  • The herb is also the ideal seasoning for potatoes, fresh vegetables or eggs.
  • It is very popular for soups - not for nothing it is often called Soup cabbage designated.
  • Chervil gives fine sauces a fine aroma that has washed itself.
  • Chervil can also be used for Refine dairy products like curd cheese, cream cheese or herb butter.

Our recipe tips:


  • Chervil works blood thinning and is therefore recommended for regular consumption for people who are prone to thrombosis or varicose veins.
  • Even women who have problems with menstrual flow can benefit from chervil.
  • In spring, spring tiredness can be dealt with with a two-week chervil cure.
  • The vernacular says chervil also has a positive effect on the libido, although this has not been scientifically proven.

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