About This Product
Bring delicate French-inspired flavour to your cooking with Fresh Herb Bunched Chervil 100g. Featuring fresh whole sprigs of chervil, this aromatic culinary herb offers a mild, subtly sweet flavour with gentle anise-like notes and a fresh, parsley-like character.
Often associated with classic French cuisine, chervil is particularly suited to fish, seafood, chicken, eggs, creamy sauces, soups and delicate vegetable dishes. Its tender leaves add freshness and an elegant finishing touch without overpowering other ingredients.
Perfect for home cooks, restaurants, professional chefs and catering kitchens, fresh chervil is an excellent choice for refined garnishes and flavourful everyday cooking.
Why You’ll Love It
– Fresh, whole chervil sprigs
– Delicate, mildly sweet and aromatic flavour
– Subtle anise-like notes
– Classic herb used in French cuisine
– Ideal for fish, seafood, poultry and egg dishes
– Excellent for sauces, soups and dressings
– Perfect for fresh garnishes and fine dining
– Suitable for vegan and vegetarian recipes
– Convenient 100g bunch
Serving Suggestions
– French Fines Herbes: Combine with parsley, chives and tarragon for a classic French herb blend.
– Fish & Seafood: Finely chop and sprinkle over poached salmon, sea bass, prawns or white fish.
– Egg Dishes: Add to omelettes, scrambled eggs and quiches.
– Creamy Sauces: Stir into light cream sauces, herb butter or delicate dressings.
– Soups: Finish vegetable soups and consommés with freshly chopped chervil.
– Chicken: Add to chicken dishes, light sauces and herb marinades.
– Vegetables: Pair with asparagus, new potatoes, peas and spring vegetables.
Ingredients:
Chervil
Allergens are shown in Bold
The Nicol Retailer Herb Guide
Discover Fresh Chervil
From its delicate flavour to the finest ways
to use it, explore everything you need to know
about this classic French culinary herb.
What is fresh chervil?
Chervil is a delicate, aromatic herb
prized in French cuisine. Its finely
divided leaves resemble parsley, but
its flavour is softer, with subtle notes
of anise. It is one of the traditional
herbs used in the French fines herbes
blend.
What does chervil taste like?
Fresh chervil offers a mild, slightly
sweet, parsley-like flavour with a gentle
hint of anise. Its delicate character
complements fish, eggs, poultry and light
sauces without overwhelming the dish.
What dishes pair best with fresh chervil?
Chervil is particularly suited to
omelettes, poached fish, seafood, chicken,
spring vegetables, herb butter and
French-style sauces. Finely chopped
leaves also make an elegant finishing
garnish.
When should I add chervil during cooking?
For the finest flavour, add chervil
towards the end of cooking or just before
serving. Its delicate aroma diminishes
with prolonged heat.
How is chervil different from parsley and tarragon?
Chervil is milder than both. Parsley
tastes fresher and more grassy, while
tarragon has a stronger anise character.
Chervil brings a softer, more subtle
aromatic finish.
How should I store fresh chervil?
Refrigerate fresh chervil, loosely
wrapped in slightly damp kitchen paper
and placed in a suitable container or
bag. Handle gently and use promptly
for the best flavour and appearance.
Is fresh chervil suitable for vegan cooking?
Yes. Chervil is a plant-based herb,
ideal for adding delicate flavour to
vegan soups, vegetable dishes, salads,
dressings and herb sauces.
finely chopped fresh chervil over pan-seared
fish, a French omelette or warm spring
vegetables just before serving.
