Flowering chervil (with unripe fruits)
is a popular herb in Central and Western Europe; the fresh
leaves are chopped and added to soups, salads and fish dishes, much in the same
way as parsley
leaves. Herbal vinegar usually contains a
few leaves of chervil (see dill
Chervil is popular in Germany and appears in the Green Sauce
for an example of chervil usage in
Chervil is one of the five components of the French fines
herbes, a composition of fresh herbs used in France for decoration of cold
and warm dishes (see chives). Lastly, fresh leaves
frequently appear in bouquet garni (see parsley), although their fragrance does not tolerate
long cooking periods very well.
The dried herb is less aromatic than the fresh, but many compositions of the
French herbes de Provence contain dried chervil (see lavender).
In North European countries, chervil is often substituted by a related herb, cicely or Spanish chervil, which has a stronger, anise-like aroma.