Chervil is always best if used fresh in cooking. Dried chervil loses much of its flavour and tastes very weak. Chervil is quite a delicate herb and it loses its flavour quickly, especially when heated. It should be added to a dish at the end of cooking time or added raw, just before the dish is about to be served.

How do you prepare chervil?

Chervil is also fantastic with eggs. Sprinkle a little over the tops of omelets right before serving or stir minced leaves into gently cooked eggs en cocotte. You can also chop the leaves very finely and mix them into butter to use with steamed vegetables, fish, and grilled meats.

How do I use chervil?

Direct sow chervil in average soil in full sun to light shade 2-3 weeks before the last frost date, after danger of heavy frost. In frost-free areas, sow from fall to early spring. In very warm areas plants may benefit from afternoon shade.