The chervil’s scientific denomination, Anthriscus cerefolium, derives from the Greek anthriskos and the Latin cherifolium. The meaning is discussed: between “hedge flower” or “cheer for the smell” in reference to the aroma of its leaves.
This aromatic herb is very similar to parsley, much more delicate and not easily available in Italy.
The finely drawn leaves of chervil are light green in color and turn red in autumn. The aroma is reminiscent of parsley and anise.
It is indicated wherever parsley can be used, to which it is often preferred for its more delicate flavor. Particularly suitable for eggs. It is very popular in France where it is added to omelets, salads and soups; rare enough to find in Italy.
Chervil leaves are used as parsley, indeed, someone prefers it to this for its more delicate flavor. Particularly indicated on eggs, the leaves are added on the omelette, in salads and in soups. Its aroma is reminiscent of parsley and anise.