Richard Olney

Chervil (Anthriscus cerefolium)

Cerfeuil. Umbellifer

Appears in

#23Simple French Food
Simple French Food

By Richard Olney

Published 1974

  • About
Annual. It should be seeded in rich earth every three weeks or so throughout the summer in order to have a constant supply. During the heat of the summer a shady spot should be chosen for seeding; watering is essential.

The most delicate of the fines herbes. It may be used alone in quantity, its light anise flavor, unlike that of tarragon, remaining discreet, or in combination with parsley, chives, tarragon, hyssop, leaf thyme, lemon thyme (but not all at the same time). Omelets and scrambled eggs, salads of all kinds, and certain cream soups or consommés most often receive its benediction. Its flavor dissipates rapidly in cooking and it should be added to soups only at the time of serving.