The OASIS has advice on how to select top-quality Chervil. You'll find suggestions on how to prepare, season and cook using Chervil, information on the best time of year to buy and ways to store what's left for your next meal.

Selection Information

Usage: In stews, steamed vegetables, salads, sauces, & as a garnish.

Selection: Chervil has a sweet taste, similar to tarragon. In general, herbs should be fresh looking, crisp and brightly-colored. Keep wet or store in an air-tight bag.

Avoid: Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.

Seasonal Information

Chervil is available year-round.

Chervil Nutritional Information

Serving Size: 1g dried Chervil
Amount Per Serving
Calories 1	Calories from Fat 4
	% Daily Value*
Total Fat 1	0%
Saturated Fat 0mg	0%
Cholesterol 0mg	0%
Sodium 1mg	0%
Total Carbohydrate 1g	0%
Dietary Fiber 0g	1%
Sugars 0g
Protein 0g
Vitamin A 2%	Vitamin C 1%
Calcium 2%	Iron 3%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Chervil is low in Sodium, and very low in Saturated Fat and Cholesterol. It's also a good source of Dietary Fiber, Thiamin, Riboflavin, Niacin, Vitamin B6, Magnesium, Phosphorus and Selenium, and a great source of Vitamin A, Vitamin C, Folate, Calcium, Iron, Potassium, Zinc and Manganese.

Chervil Tips & Trivia

Chervil originated in the Caucasus but the Romans spread it throughout Europe.
Chervil, a member of the parsley family, is a lace-like herb, and means, "herb of joy" in Greek.
Legend has it that chervil sharpens a dull wit, restores youth and makes one merry.