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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, dried chervil offers health benefits, primarily from its antioxidant content like flavonoids, which help combat oxidative stress. It also provides small amounts of essential micronutrients such as vitamin A, vitamin C, iron, and magnesium. Traditionally, it has been used as a mild digestive aid and for its diuretic properties.
While typically consumed in small amounts, 100g of dried chervil contains approximately 237 calories, 23.2g protein, 49.1g carbohydrates, and 3.9g fat. It's a source of antioxidants and provides trace amounts of vitamins A and C, iron, and magnesium, contributing to overall well-being.
Dried chervil itself is not a significant weight loss aid due to the small quantities typically consumed. While it's low in calories per serving, its primary role is to add flavor and some micronutrients to dishes. It can be part of a healthy diet, but its direct impact on weight loss is minimal.
Yes, dried chervil is both vegan and gluten-free. As a plant-based herb, it contains no animal products or by-products, making it suitable for vegan diets. It is naturally free from gluten, making it safe for individuals with celiac disease or gluten sensitivity.
While 100g of dried chervil contains 49.1g of carbohydrates, it is used in very small quantities (typically a teaspoon or less per serving). Therefore, when used as a seasoning, dried chervil is generally considered keto-friendly as it contributes negligible net carbs to a meal.
Dried chervil has a delicate, subtle flavor often described as a mild blend of parsley and anise, with a hint of tarragon. It's best added towards the end of cooking to preserve its delicate notes. It's commonly used in French cuisine, particularly in egg dishes, delicate sauces, fish, chicken, and vegetable preparations.
dried chervil is a versatile ingredient found in cuisines around the world. With 324.3 calories per 100g and 23.2 grams of protein, it's a nutritious addition to many dishes.
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Due to its unique delicate flavor, finding a perfect substitute for chervil can be challenging. However, a mix of dried parsley and a tiny pinch of dried tarragon can offer a similar aromatic profile. Alternatively, dried dill or a very small amount of dried anise can be used, depending on the dish.
To maintain its delicate flavor and potency, dried chervil should be stored in an airtight container in a cool, dark, and dry place, away from direct sunlight and heat. This helps prevent moisture absorption and preserves its aromatic compounds.
When stored properly, dried chervil can last for 1 to 3 years. While it doesn't spoil in a way that makes it unsafe to eat, its flavor and aroma will gradually diminish over time. For best results, it's recommended to use it within 1-2 years of purchase.
Fresh chervil has a more vibrant, delicate, and slightly peppery flavor compared to its dried counterpart. Dried chervil retains a similar aromatic profile but is less intense and more concentrated. When substituting, use about one-third to one-half the amount of dried chervil compared to fresh, and add it later in the cooking process.