Chervil
Körvel
Plant Description
chervil
Herb: Chervil (Anthriscus cerefolium) is a delicate annual herb related to parsley and sometimes called garden chervil. A member of the Apiaceae, chervil is native to the Caucasus but was spread by the Romans through most of Europe, where it is now naturalised.
Season:
Available all year round as a fresh plant from your supermarket.
Uses in Cooking:  

Light, anise flavor is wonderful in sauces, cream soups, dressings and egg salads. Add chervil near the end of your cooking; its delicate flavor is easily destroyed by heat.

Chervil is one of the "fines herbes" of French cuisine, which also include tarragon, chives and parsley.

Possible Substitutes:
How it comes:
Spice Mixes
Chervil is best fresh and it is quite often available fresh as a plant at your local market. The plant has delicate feathery leaves with a light licorice, parsley taste. Chervil also comes as crushed dried leaves in bottles but is pretty worthless as such.
Other Uses:
 
       
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