Chervil (Herbs) — Ingredient

About

Chervil, sometimes called French parsley or garden chervil, is a delicate annual herb related to parsley. It was formerly called myrhis due to its volatile oil with an aroma similar to the resinous substance myrrh. It is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes.

Aroma profile

Derived from this ingredient’s flavor compounds

0×55

1×17

2×11

minty×4

woody×4

3×3

mint×3

lemon×3

Taste profile

Derived from this ingredient's compounds · measured taste classes

bittersweet

Flavor compounds

60 compounds identified — cross-referenced scientific databases

(24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa (22α)-hydroxy-sitosterol (+)-cis-abscisic aldehyde (+)-marmesin (22α)-hydroxy-campest-4-en-3-one (+)-neomenthol (-)-vestitol (-)-maackiain (-)-menthone(+)-7-iso-jasmonate(-)-medicarpin-3-o-glucoside (+)-1(10),4-cadinadiene (-)-matairesinol

Best pairings

Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.

Asparagus2 axes agreeused together in recipesshares flavor compounds

Marjoram2 axes agreeused together in recipesshares flavor compounds

Thyme2 axes agreeused together in recipesshares flavor compounds

Mint2 axes agree