Definition of the word chervil

Although the herb has been used in cooking for centuries, its popularity has been somewhat limited, as it has a short growing season and is prone to bolting (going to seed) quickly. In ancient mythology, chervil was also linked to love and fertility, as it was believed to have aphrodisiacal properties. In traditional French cuisine, chervil is often used to flavor sauces, particularly Bearnaise sauce, which is served with steak. It is also an ingredient in the classic French salad called "Michedeijon," which combines lettuce, hard-boiled eggs, cucumbers, and onions, dressed with a vinaigrette made with chervil, shallots, and red wine vinegar. In modern times, chervil has been used less frequently, as more robust herbs like basil, cilantro, and rosemary have gained popularity in cooking. Nevertheless, chervil remains a beloved herb among traditionalists, who appreciate its delicate flavor and its role in preserving the rich culinary heritage of France. Bois Chervi, a traditional liqueur made with chervil, is an example of chervil being incorporated into adult beverage.