Chervil is a finer delicate herb sometimes called French parsley, and is used for both culinary and medicinal purposes. We think Chervil is particularly delicious with eggs – or brings a fresh kick when added to lightly dressed salads. (Similar to Parsley and in the family of Cilantro.)

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Chervil is a delicate herb that does not store well in the refrigerator. However, if you wrap fresh chervil in a damp paper towel and store in the crisper of your fridge, it is likely to stay fresh for about a week. (It can also be frozen and kept longer.)

Chervil is available mainly in two distinct types, salad/seasoning Chevril, and turnip-like-rooted chervil. Salad/seasoning chervil is grown in a similar way to parsley (this is how we mainly sell it at our Eden Ridge Acres farm.) Rooted chervil is considered as a gourmet vegetable. The whole plant smells of anise and tastes absolutely delicious with a distinct hint of pepper and anise.

The Chevril leaves and dried flowering parts are sometimes juiced, to make medicinal tinctures.
Chervil is sometimes used to aid in fluid retention, coughs, digestion problems, and high blood pressure, gout, pockets of infection (abscesses), and eczema.

Important note: Lastly, chervil should not be used in medicinal doses by pregnant women or women who wish to become pregnant. Medical experts caution that chervil may cause genetic changes in a developing fetus.



One tablespoon (about two grams) of Chevril contains approximately:

  • 4.1 calories
  • 0.9 grams carbohydrates
  • 0.4 grams protein
  • 0.1 gram fat
  • 0.2 grams fiber
  • 0.6 milligrams iron (3 percent DV)
  • 102 national units vitamin A (2 percent DV)
  • 23.6 milligrams calcium (2 percent DV)
  • 83 milligrams potassium (2 percent DV)

In addition, this herb contains some vitamin C, folate, magnesium, phosphorus, zinc, selenium and more.