IngredientsSpices
Kerbelchervil
Anthriscus cerefolium, in the same family as parsley and caraway. The leaf is finer and paler than parsley.
It tastes mildly peppery with a note of anise. It is one of the seven herbs in Frankfurt's Grüne Soße, and it also seasons soups, egg dishes and pale sauces.
Im Topfin the pot
The oils are volatile. Cook chervil and you are left with green paper in the sauce and no flavour.
Chop it fine and add it with the heat already off. In Grüne Soße it goes in raw anyway.
In Mexikoin Mexico
It is called perifollo and shops almost never have it. Fresh bunches are not on the market.
Growing it is the realistic route. Seed is on Mercado Libre. It wants part shade and a cool root; in full sun it bolts within weeks.
Vorsichtcareful
Without chervil a green sauce may not be called Frankfurter Grüne Soße. It becomes a green herb sauce, which still tastes good under another name.
Parsley looks similar but has no anise note. It does not replace chervil, it only fills in the green.