Chervil is to herbs what Millard Fillmore and Rutherford B. Hayes are to US Presidents—often overlooked and sort of boring. It resembles the much more common—and only marginally less boring—flat-leaf parsley. The aroma and taste are similar to those of tarragon and fennel, although it’s much less potent than the latter. Its main use is in soups, salads, and eggs.
You Might Like to Know:
Chervil loses its flavor easily (if you dry it or expose it to too much heat), so it should be added at the end of cooking or sprinkled over food just prior to eating.
Purported “Joan Rivers” Attribute:
Applying tea made from chervil as part of a facemask can reduce wrinkles and improve the elasticity of skin.