Category: Spices

Wild Chervil, Anthriscus sylvestris, looks very similar to poison hemlock. The distinguishing traits are the hairy stems and the less divided leaves of wild chervil. Is cow parsley the same as chervil? Cow parsley AKA Wild chervil, and sometimes referred to as Queen Anne’s Lace, though several plants in the apiaceae family get this name, […]

Both glyphosate and imazapyr offer excellent control of wild chervil. Both herbicides are non-selective so care must be taken to prevent injury to off target plants. Both herbicides will kill most grass species as well as broadleaf plants so re-seeding or planting with suitable species may be necessary after treatment. What looks like chervil? Wild […]

In the kitchen, the leaves complement and enhance the flavor of other herbs used with them. The flavor of chervil leaves reminds some people of anise and licorice or licorice and tarragon, still others of anise and parsley. The flowers are edible. What parts of chervil are edible? People mainly only use chervil leaves for […]

Possessing a mild aniseed flavour, chervil is a biennial herb grown for its leaves that are a key ingredient of fines herbes, or used to perk up salads, egg, potato and fish dishes. Is chervil an annual or perennial? annualChervil is a perennial plant, but is normally grown as an annual in our climate. It […]

The leaves are serrated, somewhat like a miniature form of curly parsley, but chervil is more feathery, fernlike, the leaflets form a loose triangle, not as big as a hand. What is another name for chervil? Chervil is a tender leafy herb also known as French parsley or by its Latin name, Anthriscus Cerefolium. Although […]

Meanwhile, chervil and chives — either fresh or dried — are the most ideal parsley substitutes for culinary purposes. These 10 substitutes will help you keep cooking, even if you happen to run out of parsley. Can you replace chervil with parsley? Chervil Taste and Flavor If you don’t have chervil and a recipe calls […]

A signature herb of French cooking, chervil is essential to the traditional fine herbes blend and a common ingredient in creamy béarnaise sauce. It’s a tender, subtle herb that’s best served fresh or added at the end of cooking to keep the flavor intact. What is a chervil seed? Also called French parsley or gourmet’s […]

Fresh Chervil can also be frozen to extend the shelf life. Simply chop the fresh leaves and place in ice cube trays with water, oil, or stock, then freeze. When you are ready to use, remove a few cubes and allow to defrost, then add the mixture to your favorite recipe. How do you keep […]

Unlike its cousins, parsley, and cilantro, chervil isn’t easy to find at most markets other than specialty stores. As a spring herb, chervil will be available at different times depending on the local climate. In cooler climates, you will see it from spring into early summer unless grown in a greenhouse. What is another name […]

Poison-hemlock (Conium maculatum) Generally much taller, up to 8-10 feet tall, with stout, round stems that are hairless and have distinctive red-purple spots or coloration on the stems. Leaves are large and finely divided like wild chervil but generally lighter green, not hairy and with an unpleasant musty odor. How can you tell the difference […]

Chervil’s Flavor is Delicate and Anise Like If you have eaten fish with an aromatic herbal lemon sauce, you have tasted chervil. Or perhaps you appreciate the flavor of Bernaise sauce on meat or fish. With its subtle anise note, you know how chervil tastes. Its character is an elusive cousin of Parsley and Tarragon. […]

Best Fresh Storage Method – Chervil is best when used immediately, but will keep for several days sitting in a jar of water covered with a plastic bag in the refrigerator. Best Long Term Storage Method – Chervil can be frozen in lastic bags, and will keep for 6 months; it also freezes well mixed […]