History/Origin Chervil ~ “SHER-vil”  Chervil is native to the Caucasus and was spread by the Romans through most of Europe.  Chervil symbolizes new life.  The volatile oil in chervil resembles the flavor and aroma of Myrrh, dating back to the ancient Egyptians.  In parts of Europe on Holy Thursday during the Easter celebration, it is traditional to serve Chervil Soup.  Chervil is part of the traditional French fines herbes blend (tarragon, parsley, chives and chervil). Botanical  Chervil is a delicate culinary herb used frequently in French cuisine.  It has a mild flavor with hints of licorice or anise.  Chervil leaves are light green, fernlike, delicate and dainty. They somewhat resemble carrot greens.  There are two varieties, one plain and one curly.  Chervil is a warm herb.  It grows about 2 feet tall and has a small white flower.

Nutrition  As with most herbs, chervil is an aid for digestion.  When brewed as a tea, once cooled, it can be used as a soothing eye wash applied with a small cotton ball.  Chervil is a rich source of bioflavonoids, which aid the body in many ways, including Vitamin C absorption.  During the Middle Ages, chervil was used for a variety of ailments. Eating a whole plant was said to relieve hiccups, a practice still tried by some people today. Fun Facts  Chervil is also referred to as “French parsley.”  Any amount of cooking destroys the flavor of chervil. It should be tossed into dishes at the last second or eaten raw.  It is a great addition to omelets and salads or mixed with butter and used with steamed vegetables, fish and grilled meat.  Chervil is collected before they lose their pungency. They are often preserved in vinegar as drying destroys the flavor.