It is no rarity in soups and light dishes, both hot and cold. This spice pairs harmoniously with vegetables and soft cheeses.
Chervil is prized most of all by French cuisine, which has taken advantage of its ability to complement and enhance the flavors of other greens, giving rise to blends like fines herbes — a complex and very fragrant seasoning made from a large group of aromatic herbs, not to mention a rich family of sauces and side dishes.
According to the advice of experienced cooks, the only way to put chervil to good use in a dish is to bring its leaves to the kitchen strictly freshly picked. In the dried state the merits of the seasoning are all but reset to zero, both in terms of health benefits and of flavor.
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