Chervil adds great taste to fish or minced meat, to chicory or pumpkin, to soft cheese or yoghurt, as well as to all kinds of potato- and egg dishes, green salads or in a cucumber salad. It also tastes good in different sauces, like tartare sauce or béarnaise sauce. You can prepare chervil butter with crab and of course the ever known chervil soup.
Chervil makes happy, sharpens the memory, is said to be good against wrinkles and boost metabolism. It is very effective against spring tiredness.