I enjoy experimenting with different herbs and spices. Several years back I began using Fines Herbs in my omelets, soups, sauces, and stews. I loved the full flavor it provided and became curious as to what is in it. Used in French cooking, Fines Herbs is typically compromised of a blend of parsley, tarragon, chervil, and chives. Chervil? I had never heard of it!
Through research, I discovered Chervil (SHER-vuhl) was carried throughout Europe by the Romans where it is now naturalized. It is found in many French recipes including Béarnaise Sauce and of course one of the main ingredients in Fines Herbs. A member of the parsley family, Chervil is a delicate culinary herb which embodies its hosting food with very mild hints of aniseed.
I have not seen fresh Chervil in markets in my area and dried is difficult to find in local grocery stores. I have found the best place to buy chervil locally is at spice stores. Though French recipes are the primary host for the use of Chervil, I truly enjoy its soft flavors in tomato-based dishes and sauces. I flavor my chili, vegetable soup and a variety of sauces with dried Chervil. I hope you take time to experiment with this versatile delicate herb!