5 Best Chervil Substitutes That You Can Try

We all can agree that herbs add a lot of flavor to most recipes. Chervil is no exception to that rule. The strong yet mild flavor of chervil levels up any dish and especially pairs well with certain meats. So, today let us talk about the best chervil substitutes. 

Chervil is an allrounder of a herb that works well in most recipes. However, what about situations when you can’t find it anywhere? For that, this article is to your rescue. This article will help you find the best substitutes for chervil. 

Chervil is a herb with a distinct flavor of its own. So, what can be used as a substitute for the same? The best chervil substitutes are parsley, dill, tarragon, fennel, and cicely. 

But, before I discuss each substitute, I do want to tell you a little bit about chervil. The herb is not as common as many other herbs, so understanding what it tastes like will genuinely make it easier for you to pick your substitute.  

Quick Peek: Chervil

This section has detailed information about chervil. You will get to understand what the herb is like and where it comes from. Moreover, you will also get to know its flavor and texture, along with uses and nutritional information too. 

What Is Chervil?

Chervil, also known by the name ‘French parsley’, is in fact a herb related to parsley. It is an annual plant and grows to about 2 feet in height. Chervil is native to the Caucasus region, however, it was spread by the Romans across Europe. 

It is now grown across Europe and is very popular in the United States too. Chervil is, however, most popularly used in French cuisine. Other than culinary uses, chervil is also used for horticulture, to make essential oils, and for certain health reasons. 

Describing Chervil: Flavor And Texture

Compared to various other herbs, chervil is more on the milder side, flavor-wise. The flavor has hints of licorice and anise in it. It can be best described as a cross between tarragon and parsley. However, the flavors come out in a very delicate way. 

When we talk about the texture of chervil, it looks like a paler and more delicate version of parsley. The leaves of chervil are much thinner as compared to that of parsley. 

Uses Of Chervil

Chervil is used most extensively in French cuisine. It is used to season poultry, seafood, soups, and sauces, along with delicate vegetables. Chervil is mostly used to season light meats and vegetables because it has a very mild flavor. 

This mild flavor does not really shine too well with stronger tasting meats or vegetables. It is a great addition to omelets and is used in making Bernaise sauce. Other than that, chervil is also a part of fine herbs blend, along with parsley, tarragon, and chives. 

Chervil On The Health Radar | Looking Through The Wellness Telescope

As chervil is a herb, it is generally used in small quantities in most recipes, just enough to season. So, it usually does not impart any nutritional benefits to food. However, chervil does have a lot of micronutrients in it. 

Chervil consists of vitamins such as vitamins A, C, B6 along with riboflavin and folate. Moreover, it is rich in minerals such as calcium, iron, magnesium, potassium, and manganese. Chervil has various health benefits attached to it too. 

For centuries, chervil has been used to treat various medical conditions. Certain medical conditions that chervil has been linked to curing are cough, high blood pressure, eczema, gout, kidney stones, and digestive disorders. 

Why Use A Substitute For Chervil?

As chervil has a delicate flavor that works extremely well with lean meats and vegetables, a lot of you must have wondered why even use a substitute for it. There are many uses of chervil for sure; however, there are some reasons why you can consider using a substitute. 

Firstly, even though chervil has gained popularity in many places, it still is not a well-known herb around the world. So, this can cause difficulties in finding it at your local supermarket. So, if you are in a situation like this, try using a substitute. 

All the substitute options given in this article are very easily available almost everywhere. I am sure that some of these might already be present in your pantry. Moreover, being a delicate herb, chervil will not really impart as much flavor. 

So, if you are particularly looking for a herb with a stronger flavor profile, chervil will not be the best fit. Again, in this case, you can use a substitute that has a similar but stronger flavor than chervil. 

Lastly, in case you are allergic to parsley, there may be chances of being allergic to chervil, too, since they come from the same family. So, in a situation like this, you can use a herb which has a similar flavor but belongs to a different family. 

Now that I have rambled so much information about chervil, I think it is time to finally discuss the substitutes. So, let me introduce you to the best chervil substitutes in the next section. 

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5 Best Chervil Substitutes

This section has a list of substitutes you can use in place of chervil. You will get to understand the flavor profile of each substitute, that will help you decide what recipes to use them in. Moreover, you will also get to know the ratio of substitution. 

1. Parsley

Parsley is very similar to chervil in terms of appearance. It has a slightly different flavor as compared to chervil; however, it can be used as a substitute for chervil in various recipes. 

Parsley lacks the anise undertone that chervil has. But, the good part about parsley is that it compliments every recipe really well. In case you do want a stronger flavor, you can always add other herbs and spices to your recipe. 

Parsley moreover wilts easily when added to cooked dishes. So, it is better to use it as a substitute for chervil in dry recipes, rather than in cooked ones. You can use parsley as a chervil substitute in a 1:1 ratio. 

2. Dill

Dill comes from the same family as chervil. It has a mild undertone flavor of anise, similar to that of chervil. Moreover, though not exactly the same, dill has a delicate appearance, similar to chervil, and hence can be used as a substitute. 

Dill has a very strong aroma of anise. So, you should definitely be careful while using dill in a recipe since too much can make your food extremely pungent. Dill particularly pairs really well with delicate proteins and seafood, similar to chervil. 

Due to its extensive aroma, it is best to use dill in half the quantity as compared to chervil in any recipe. In case the flavor is not as you expected, you can add more of it as per your liking. 

3. Tarragon

Tarragon is a French herb with a characteristic anise flavor, which is quite similar to chervil. It also has a licorice undertone like chervil and hence can be used as a chervil substitute. 

Some say that the flavor of tarragon is mild as compared to chervil. However, the mild flavor still resembles chervil to a good extent. The flavor of tarragon does not overpower any recipe. 

Hence, it can be used with delicate fish, poultry, and vegetables. Although the flavor is mild, too much tarragon can overpower the rest of the flavor. So, use it as a chervil substitute in a 1:1 ratio. 

4. Fennel

Fennel is a herb very popularly used in many parts of the world, both in dry and fresh forms. It has an undertone flavor of anise, which is a little similar to that of chervil and hence can be used as a substitute for the same. 

Fennel is again a herb that works really well with various kinds of proteins. The great part is that fennel works well with tougher meats too, along with lean meats and poultry. Since it comes in both dry and fresh forms, you can pick which one to use as per the recipe. 

While dry fennel seeds will work better with cooked recipes, fresh fennel leaves will work better in salads. For either form, you can use them as a substitute for chervil in a 1:1 ratio. 

5. Cicely

Cicely is a herb that has a sweet flavor with mild undertones of anise that resemble chervil. Cicely will work great as a substitute for chervil in recipes where you want a combination of these two flavors. 

As cicely has a sweet flavor to it, it is also used to make various candies, baked goods, and desserts. Moreover, it has a lot of health benefits which are quite similar to that of chervil. However, cicely is not a very easily available herb. 

So, there are chances you may have difficulty finding it. Moreover, due to its sweet flavor, cicely should be used in moderation in savory recipes. Use half the quantity as compared to chervil, for substitution. 

Short Recap For Best Chervil Substitutes

Though not too many, the above substitutes given for chervil work very well in various recipes. However, to clear the confusion about which substitute would work best, I have broken it down further to make it easier to pick your substitute. 

Best Chervil Substitute In Terms Of Flavor:

Dill

Best Substitute In Terms Of Appearance:

Parsley

Substitute That Should Be Least Considered:

Cicely

Final Word

I do hope this article has helped you find a substitute for chervil, now that we have come to an end. The options for substitutes are not too many. This is because the delicate flavor of chervil can definitely be difficult to mimic. 

But, there is good news! All the options given above are very versatile. Though all of them may not have the exact same flavor as chervil, they are pretty close. Moreover, these substitute options generally work well in all recipes and are not at all restrictive in terms of usage. 

So, depending on the recipe you are working on and the flavor you wish to have, you can go through all the options and pick which one works best for you. So, I hope you find your perfect fit and wish you happy cooking!

How To Substitute Chervil

Chervil Substitutes

Chervil is a beautifully delicate herb that works really well with poultry and lean meats. Although sometimes it can be a little difficult to find, there are various substitutes that work well in its place.

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Ingredients

  

• Parsley
• Dill
• Tarragon
• Fennel
• Cicely

Instructions

 

• Go through the substitutes and see which one seems fit for the recipe.
• Collect your ingredients and use your preferred substitute.
• Use the substitute in the required amount and proceed to make the dish according to the recipe.

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Frequently Asked Questions (FAQs)