Chervil

Chervil is an aromatic herb from the Apiaceae family, highly valued in cooking for its delicate and slightly anise-like flavor, reminiscent of parsley with a hint of tarragon. Its scientific name is Anthriscus cerefolium, and it is native to Europe and Western Asia, although today it is cultivated in many parts of the world.

In gastronomy, chervil is primarily used to add a fresh and subtle touch to sauces, salads, soups, and dishes with fish or chicken. It is a basic ingredient in the herb mixture known as fines herbes in French cuisine.

Among its properties, its richness in antioxidants, vitamins A and C, and minerals such as iron and potassium stands out. Furthermore, chervil has digestive and mildly diuretic qualities, which can promote digestive and renal health.

In different Latin American countries, chervil may also be known as beldroega fina or French parsley, although these names can vary and are sometimes used for other herbs. Therefore, it is important to identify it by its characteristic flavor and appearance: finely divided, very delicate, light green leaves.