Skip to Content

7 Chervil Substitutes from a Chef

Chervil (Anthriscus cerefolium) is a feathery herb with a delicate taste that balances somewhere between parsley and anise. Its mild flavor and light, aromatic quality make it a staple in French cooking, particularly in herb blends, omelets, and sauces.

Though chervil is not commonly found outside of France, it’s easy to grow at home in the right conditions, and there are reliable substitutes that can replicate its flavor in recipes.

A bunch of chervil.

What Is Chervil?

Chervil is a member of the carrot family and is native to the Balkans and the Middle East. It was likely introduced to France by the Romans, where it became widely naturalized. This herb thrives in cooler climates and can be grown in gardens or window boxes with ease, provided the conditions are not too hot or dry.

In cooking, chervil is a core ingredient in the French herb blend fines herbes and is often used in omelets, soups, and the classic Ravigote sauce. Belgians frequently incorporate it into soups, though it’s added after cooking to preserve its delicate flavor.


7 Chervil Substitutes from a Chef

1. Flat-Leaf Parsley

Flat-leaf parsley, sometimes called Italian parsley, is one of the best substitutes for chervil. It has a fresh, grassy flavor and a similar leafy texture. While it lacks the subtle anise notes of chervil, it blends seamlessly into most dishes.

Use flat-leaf parsley in equal amounts to chervil in recipes. It’s particularly effective in herb blends, soups, and as a garnish for egg or seafood dishes. For a closer match to chervil, consider adding a pinch of chopped tarragon or fennel seeds.


2. Curly-Leaf Parsley

Curly-leaf parsley is another suitable substitute for chervil, though it has a slightly milder flavor than flat-leaf parsley. It’s often used as a garnish due to its bright appearance, but it also works well in recipes where a fresh, leafy herb is needed.

Use curly-leaf parsley in equal amounts to chervil. While it doesn’t have chervil’s licorice undertones, its mild flavor makes it a versatile replacement in soups, sauces, and salads.


3. Tarragon

Tarragon is a fantastic substitute if you’re looking to replicate chervil’s subtle anise flavor. It has a stronger licorice-like taste than chervil, so it’s important to use it sparingly to avoid overpowering your dish.

Tarragon works well in cream-based sauces, vinaigrettes, and egg dishes. Use half the amount of tarragon as chervil to account for its bolder flavor.


4. Fennel Fronds

Fennel fronds, the feathery green tops of fennel bulbs, are a great substitute for chervil due to their similar anise-like flavor and delicate texture. They work especially well as a garnish or when mixed into herb blends.

Fennel fronds can be used in equal amounts as a replacement for chervil. They’re particularly effective in seafood dishes, light soups, and salads, where their sweetness and aroma enhance the overall flavor.


5. Carrot Tops

Carrot tops, often overlooked, can be a substitute for chervil. They have a mild, slightly sweet flavor that’s somewhat similar to parsley, with a hint of bitterness. While they lack the anise notes of chervil, their fresh, leafy texture makes them a suitable replacement.

Use carrot tops in equal amounts to chervil. They work well in herb blends, soups, and salads, and they can even be blended into pestos or dressings for an earthy twist.


6. Celery Leaves

Celery leaves are another substitute for chervil, offering a fresh, slightly herbal flavor with a mild bitterness. While they don’t have the anise notes of chervil, their light, leafy texture makes them a good choice.

Use celery leaves in equal amounts as a substitute for chervil. They’re particularly good in soups, broths, and salads, adding a fresh, aromatic touch to your dishes.


7. Chives

Chives are a mild, onion-flavored herb that can stand in for chervil in recipes where a light aromatic touch is needed. While they aren’t a flavor match to chervil, they provide a similar freshness and work in many traditional dishes that use chervil.

Use chives in equal amounts to chervil in recipes like omelets, creamy sauces, or herb blends. They’re especially effective as a finishing touch for soups, salads, or roasted vegetables.


How to Incorporate These Substitutes

  • Herb Blends: Combine flat-leaf parsley, tarragon, or fennel fronds for a flavor profile close to chervil.
  • Garnishes: Use curly-leaf parsley, carrot tops, or celery leaves for a fresh, leafy garnish on soups, salads, or egg dishes.
  • Egg Dishes: Swap in tarragon or chives for chervil in omelets, quiches, or scrambled eggs.
  • Soups and Sauces: Use flat-leaf parsley, fennel fronds, or celery leaves to add freshness to cream-based sauces and light soups.
  • Salads: Replace chervil with carrot tops or fennel fronds to add mild sweetness and leafy texture.

Conclusion

Chervil is a unique herb with a mild, anise-like flavor, but substitutes like flat-leaf parsley, curly-leaf parsley, tarragon, fennel fronds, carrot tops, celery leaves, and chives can replicate its role in your recipes.

Each alternative offers a slightly different flavor or texture, so choose the substitute that best complements your dish. With these options, you can maintain the balance and freshness that chervil brings to your cooking.