- A herb native to Asia, but has been used in Europe for centuries, where chervil soup is traditionally consumed on Holy Thursday.
- Included in the traditional French fines herbes mix (with parsley, tarragon, and thyme).
- Also called French parsley.
- Sold as sprouts: white stems topped with light green fern-like leaves, often with a dark seed coat still attached.
- Should be consumed fresh, as most of the flavour is lost when dried or cooked.
- Tastes like an aniseed-flavoured parsley.
- Use fresh as a garnish, in salads or sprinkle on top of soups.
Botanical Name: Anthriscus cerefolium
100g of Chervil yields the following:
- Calories – 237
- Total Carbs – 37.77% of DV
- Protein – 23.2g
- Dietary Fibre – 112.63% of DV
- Vitamin C – 55.56% of DV
- Calcium – 134.60% of DV
- Iron – 399.38% of DV
*Percent Daily Values are based on a 2000 calorie diet.