Seasons/Availability
Chervil is available year-round.
Selection
When selecting chervil, look for bright green leaves that are unblemished and free from wilting or drying. The smaller the leaves, the more delicate the flavor. Avoid bunches with evidence of yellowing as this indicates age and a decrease in flavor.
Storage
Chervil is highly perishable and should be used within 1-2 days of purchase. To store fresh chervil, wrap loosely in a damp paper towel placed inside a plastic bag then refrigerate until ready to use. Fresh chervil can also be frozen in an airtight container or bag for up to 6 months. Dried and ground chervil will keep for 2 months stored in an airtight container at room temperature away from direct sunlight.
Preparation
Before using, rinse chervil in cold water and pat dry with a towel or spin in a salad spinner to remove any dirt or debris. To add flavor without overpowering the dish, it is best to add chervil at the end of cooking. It can be used raw as a garnish atop sandwiches and salads. Chervil pairs especially well with fish, egg dishes, soft cheese, potatoes, and root vegetables. Its delicate anise-like flavor infuses sauces such as mayonnaise and béarnaise adding complexity and depth of flavor.
Nutritional Value
Chervil is an excellent source of vitamins A, C, and K as well as folate. It is also a good source of dietary fiber, manganese, magnesium, calcium and potassium. One tablespoon (2 grams) of raw chervil contains approximately 4 calories.
