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Aromatic Herb Used in Soups and Salads

Aromatic Herb Used in Soups and Salads

Last Updated on 17th December 2021 by

If you ended up on this page, you’re probably here because you were searching for the aromatic herb that is used in soups and salads crossword answer. Is it oregano, or thyme, or even parsley?

The answer might surprise you, particularly because it’s an herb that you’ve probably never heard of before but that is a mainstay of French cuisine. This is a small spring herb called chervil. It’s a type of French parsley that is also known as garden chervil.

This aromatic herb used in soups and salads is not the same as parsley. It is from the same family as parsley and it’s closely related, but the flavor is milder. You could use it as a substitute for dried parsley or fresh parsley and its subtle taste is considered quite sophisticated and warm.

Adding Chervil to Soup

This herb can be a great addition to certain kinds of soup, used instead of parsley or cilantro. It makes for a superb addition to tomato soup, beef stew, chicken noodle soup, in barley soup. You can use this aromatic herb often used in soups and salads anywhere you would normally use Italian seasonings.

What happens when you cook chervil, and is it safe to use just like you would other herbs for soup? Chervil and chervil extracts are considered reasonably safe when used in food amounts. Some people will use it as medicine, which is not recommended.

When you cook this herb, what happens is that it starts to go to seed, and bolt. That means it will turn bitter quickly. So, it’s best not to use it while you’re cooking the soup and putting your dish together. You can simply use it as a garnish or finishing season on your already prepared soup. It’s okay to use in warm soup, as it won’t heat enough to cook while you are eating soup.

However, if you want a little bit of bitterness in your soup, then feel free to cook chervil, but that’s not usually how it is implemented. If you are going to cook this herb in your soup, keep in mind that it will make the soup bitter, and you may want to use other seasonings to balance it out.

Try using this herb as a garnish for your favorite soups. You might be surprised at the subtle little kick of flavor it provides and how it can spruce up a simple soup to make it a little more complex. You can pair it with complementary herbs, like lemon pepper and red pepper flakes. It also works well with zesty, fruity flavors, particularly citruses.

Using Chervil in Salads

While this is an aromatic herb that is commonly used in soups and salads, it’s actually not very common. You may have trouble finding this in your local grocery store and even in markets near you. It’s simply not widely available parts of the United States. If you’ve tried it before and you enjoyed it, you may want to consider growing some in your garden so that you have it whenever you want it.

You can use chervil as a delicate seasoning for your salad, adding some freshness to a light salad. Many people use it in omelets or on scrambled eggs as well, and it really helps to accentuate the egg flavor and complement it beautifully.

Try sprinkling a little on your Caesar salad for other types of salad, but go sparingly at first. See how you like it and how it works with the other flavors before you go heavy with it.

Most people may know this as an aromatic herb used in soups and salads crossword clue, but it has practical uses. Is considered one of the more delicate greens, used similarly to thyme, tarragon, and parsley. If you don’t have any chervil available, you can substitute a mixture of parsley and tarragon for a decent imitation.

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Tips for Cooking with Chervil

While chervil is an aromatic herb that is often used in soups and salads, it israrely used within the United States. Experienced chefs may know about it and they even use it occasionally, but the average person has probably never come acrossthis herb.
So, I wantto share with you a few tips about how to use it. Let's cover some of the tipsI've given so far as well just for a round up.


  • Chervil is bitter when cooked.
  • Be careful about using more than just a little of it, as there is the risk of health complications when trying to use it for medicinal purposes or using it in very large quantities.
  • Chervil is usually subtle and fresh tasting.
  • If you are unable to find this herb, you can use a mixture of parsley and tarragon as a substitute.
  • This herb is commonly used in soups, salads, and as a garnish for egg dishes.

One thing you should know about this herb is that it mostly shows up in the springtime and near the end of winter. In some areas of the country, it may be available during early summer.

A lot of people only know chervil is a somewhat common crossword puzzle answer used in the New York Times and other crossword puzzles. It works as a great crossword answer because most people know nothing about it. They might try to use a more common herb as the answer and find that it doesn’t fit. Chervil is little known among most of the population, making crossword clues for are misleadingly simple, encouraging people to try answers that won’t fit or simply aren’t right.

If you’re just coming across this herb now thanks to this article and because you were playing a crossword puzzle, I hope you feel enticed to try it out on your soups and salads and other dishes. Chervil may pleasantly surprise you how it can be used and how versatile it is, and you might just find yourself wanting to keep some on hand for cooking. It’s not the easiest herb to find, but it can be worth tracking down to have something a little different to season your food with.


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I'm Pauline, a retired patisserie chef, mother of four and now a full time food blogger! When i'm not cooking i love long walks, reading thriller novels and spending time with my grandkids. Head to my about me page to learn more about the woman behind the food!  You can find my Facebook here

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