Herb

Chervil

Chervil is a delicate, ferny herb with mild anise-parsley flavour, essential to French fines herbes and spring cookery. Best used raw or barely warmed, it wilts and loses aroma under high heat. Young leaves garnish eggs, fish, salads, and butter sauces. Compared with parsley or tarragon, chervil is softer and more fleeting, so it is rarely dried successfully for fine cooking.

Also known as: Cerfeuil, Kerbel

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Flower

Leaf

Stem

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Garden Chervil

Flat Leaf Chervil

Brussels Winter

Crispum

Vertissimo

French Chervil

Curled Chervil

Anthriscus cerefolium

Characteristics

Preparations

BruisedChilledChoppedCrackedDriedFreeze DriedFreshFrozenGroundInfusedMincedPastePickledPowderRubbedSeededToastedTornWhole

Provenance

BiodynamicFair TradeGreenhouse GrownHeirloomHeritage SeedLocally GrownNon-GMOOpen PollinatedOrganicPesticide FreeRegenerativeSeasonal

Sources

HydroponicIndoor FarmedOutdoor FarmedWild

Traits

AniseDelicateFreshGreenHerbaceousMildSubtleSweet

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 43.1

Amount per 100 g

Total Fat 0.79 g
Saturated Fat 0.21 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.39 g
Cholesterol 0 mg
Sodium 24.3 mg
Salt 0.05 g
Total Carbohydrate 7.52 g
Dietary Fibre 3.82 g
Total Sugars 1.04 g
Complex / starch 0.93 g
Protein 2.82 g
Water 87.1 g

Detailed nutrients

Energy 43.1 kcal
Water 87.1 g
Carbohydrates 7.52 g
- Sugars 1.04 g
  - Monosaccharides 0.72 g
  - Disaccharides 0.31 g
- Starch 0.93 g
  - Amylose 0.23 g
  - Amylopectin 0.7 g
  - Digestible Starch 0.79 g
  - Resistant Starch 0.09 g
- Fibre 3.82 g
  - Soluble Fibre 1.34 g
  - Insoluble Fibre 2.48 g
Protein 2.82 g
- Plant Protein 2.68 g
Fat 0.79 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.39 g
  - Omega-3 0.04 g
  - Omega-6 0.2 g
Vitamins 447 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 1.16 mg
- Vitamin B5 — Pantothenic Acid 0.46 mg
- Vitamin B6 0.23 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 90 µg
- Vitamin C 2 mg
- Vitamin E 2.21 mg
- Vitamin K 329 µg
Minerals 296 mg
- Major Minerals 290 mg
  - Calcium 53 mg
  - Sodium 24.3 mg
  - Potassium 213 mg
- Trace Minerals 6.2 mg
  - Iron 0.8 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 1.16 · vitamin-b5-pantothenic-acid: 0.46 · vitamin-b6: 0.23 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 90 · vitamin-e: 2.21 · vitamin-k: 328.8 ·

Minerals

Sodium: 24.26 · Potassium: 213 · Calcium: 53 · Iron: 0.8 · Zinc: 0.4 · Iodine: 5 ·

Fresh herbs are aromatic leaves—modest macros, concentrated micronutrients and polyphenols per gram dry.

In the kitchen

Culinary partners and combinations that usually underperform with Chervil.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

100 BCEIT

Chervil entered Roman and later European gardens as a mild spring aromatic.

1600FR

French cuisine placed chervil among the classic fines herbes with parsley, chives, and tarragon.

1800FR

Paris market gardens specialised in tender chervil for restaurant and household spring menus.

1950

Chervil remained a specialty herb outside France, stocked by fine greengrocers and herb farms.