How to Choose and Cook With Chervil

by Lizzie Fuhr 0

With Spring in full bloom, there's no better time to inject the aniselike flavor of chervil into a tired recipe for a new taste of inspiration. Closely related to carrots and parsley, this herb has been around for thousands of years. But while its flavor has been a longtime staple in European cuisine, chervil is a relatively new herbal pleasure in most American kitchens. Sometimes called "the new parsley," lucky for us, this lovely lacy herb has been popping its cute head up in high-end kitchens all over the country.

When purchasing chervil at the market, be sure to choose stems that stand proud and tall with vibrant green leaves. And like most herbs, chervil's flavor is best fresh. If you're planning on using it in a cooked dish, be sure to add it near the end of the cooking process for the best results. Interested in how to incorporate this cute herb into your next meal? Keep reading for a few recipes starring chervil.

• Cream of carrot soup with chervil is a Spring-inspired recipe that sounds like a great supper for a cooler weeknight.
• If you've got Spring fever or you're hosting a late Spring soiree, the traditional French dish navarin of lamb may be your best bet.
• Take a twist on a tired Spring side and make this recipe for chervil shallot potato salad from Emeril!
• For a dreamy brunch, I'd love to chow down on a big helping of eggs with chervil, feta, and heirloom tomatoes with a big cup of coffee and a stack of magazines.