I think Chervil tastes a bit like tarragon, a slightly anise type flavor. I like it in dips, in egg dishes and chopped into salad.

it's also nice chopped with basil and maybe a bit of thyme, mixed with cream sheese and used as a spread for bagels or on roast beef sandwiches.

Annie

Hmm...I think it's more like celery....good chopped into a tossed salad...or a pasta salad.
Linda C

Nice in a veggie soup.

Chervil accompanies parsley, thyme and tarragon - so add it along with butter and parsley to some boiled new potatoes, carrot coins, egg dishes, spinach, cheese, corn, peas.... It complements tarragon, shallots, freshly ground black pepper, marjoram, and lemon. If you are making a vinaigrette, that's a good place for some. Always add it at the end of cooking. The longer it cooks the heating causes it to get bitter. So if you add it to soup/stew, do so at the very last minute just before serving.

You can also add it to butter, roll the butter in parchment paper and freeze. When completely frozen, cut into coins and keep in the freezer to add to those potatoes, carrots and peas.

-Grainlady

I just cleaned out the frig of odds and ends and opened a can of Habitant veggie soup.

Chopped up the chervil and tossed it in the soup. It really livened it up and gave it a nice fresh taste. Wonderful stuff!!

I did make a rhubarb crumble for dessert, as I had to make "something" from scratch.

Well, I wrote to my friend, thanking her for the Chervil, and asking if it grows all summer, if I could have more.

She was so apologetic, and informed me that it is Lovage that she gave me. No wonder I said it has a strong celery smell; because it DOES!

Regardless we very much enjoyed it, and can see it in soups and sauces, pasta salads.....everything that was mentioned earlier.

Does it turn bitter from cooking, like the chervil does, or can it be cooked in sauces and soups? I can see a whack of it in my cabbage soup, but I want to make sure I add it at the right time.....

jasdip, I really like lovage, Nancy (wizardnm) bought me a nice big bunch of it from her yard.

It doesn't turn bitter at all, I used it up in soups, in salads, in stir fries, it was all good.

To me lovage tastes like celery and chervil tastes slightly of anise.

Annie

I thought the rule was hard herbs like rosemary can go in at the start of cooking but soft herbs go in at the last minute.

A rather timely recipe, I think. I used to make this every summer, but BF doesn't do peas due to him thinking they are bad for gout, so I miss them. Do not know where I got the recipe, it's an oldie.

Creamy Pea Potato Salad (for new ones, both peas and potatoes)
2 lbs tiny new potatoes (12-16)
2 cups shelled fresh peas (or frozen if you have to!)
1/2 cup mayo
1/2 cup sour cream
1 TBLSP prepared mustard (I use Dijon)
1/2 tsp. dried chervil, crushed (Which would be 1 tsp. fresh, or to taste)
1/2 cup finely chopped onion (could use scallions)
1/2 cup radishes
1/2 cup shredded swiss cheese (optional, but I always add)

Cook potatoes until tender (10-15 min.)
Cook peas quickly if they're raw
Combine mayo, sour cream, mustard, chervil, onion and 1/2 tsp. salt. Add to potatoes and peas.
Chill.
Just before serving, add radishes and sprinkle cheese ovrer the top.

Note: if you don't like radishes, leave out or sub celery for more crunch or red pepper for more color. This is OK made with plain old red potatoes, if you can't get the specifically "new" ones.