Chervil

Treat chervil like fresh parsley. Store unwashed in a plastic bag or container in the refrigerator. It wilts quickly, so use it soon after purchasing.

Add chervil towards the end of cooking or as a garnish to preserve its delicate flavor.

Chop it finely and mix into egg dishes like omelets or scrambled eggs.

Use it to finish cream soups, sauces, or light vinaigrettes.

Combine with other fresh herbs like parsley, tarragon, and chives for a 'fines herbes' blend.

Eggs

Fish

Chicken

Spring vegetables (asparagus, peas, new potatoes)

Cream sauces

Vinaigrettes

Overcooking chervil, which can destroy its subtle flavor and aroma.

Using it in long-simmering dishes where its flavor will be lost.