Native to Russia and southeastern Europe, the soothing taste of chervil is described as peppery, with hints of anise, caraway and parsley. It is a key ingredient in Fines Herbs, which is indispensable in French cuisine.
When cooking with chervil, use it towards the end of the cooking process as its delicate flavor doesn’t stand up well to long, high heat. Chervil works well with meats, fish, salads and eggs, particularly quiche. It also blends well with consommés (a clarified meat or fish broth), vinaigrettes and cream or butter sauces.