💎 Key Nutrients
What Is Spices, chervil, dried? Origin and Varieties
Chervil (Latin Anthriscus cerefolium) is a delicate, aromatic herb in the carrot family (Apiaceae) with feathery leaves and a mild anise‑like aroma. Historically called “myrrhis” for its resemblance to myrrh’s scent, chervil’s botanical roots extend back to temperate regions of Europe and Asia, where it has been cultivated for centuries for culinary use. It is most famously integral to French cuisine, one of the quartet of classic "fines herbes" alongside parsley, tarragon, and chives, which are added at the final moments of cooking to preserve their subtle flavors. (维基百科) Chervil thrives in cooler, partially shaded environments and is often grown in home and commercial herb gardens. While the fresh herb has a short shelf life, dehydrating chervil as “dried chervil” concentrates its flavor and nutrients, making it a pantry staple you can use year‑round. It’s commonly labeled simply as “Spices, chervil, dried” in nutrition databases like USDA FoodData Central, with FDC ID 171318 aligning to the comprehensive nutrient profile for the dried form you cook with. (My Food Data) There are several varieties — including flat and curly leaf types — but when dried, these nuances become less obvious compared with their fresh counterparts. Garden chervil is most widely grown and used for culinary purposes, while wild relatives may feature in traditional remedies or as weeds. Dried chervil’s unique blend of volatile oils, flavonoids, and micronutrients means it offers far more than flavor; it is a nutrient‑dense herb offering micronutrient boosts even in tiny amounts.
Nutrition Profile: A Detailed Breakdown
While chervil is used as a spice, its nutrient density per weight is exceptional. Per USDA FoodData Central data, 100g of dried chervil provides ~237 kcal, 23.2g of protein, 3.9g of fat, 49.1g of carbohydrates, and 11.3g of dietary fiber, making it unusually nutrient‑rich for a spice. It also delivers significant micronutrients that most herbs only contain in trace amounts. (My Food Data) ### Macronutrients - Protein: At ~23.2g per 100g, chervil contains more protein by weight than most other dried herbs, though typical culinary use supplies only grams of this. This makes it noteworthy when used in concentrated extracts or herb blends. (My Food Data) - Fat: With ~3.9g of fat per 100g, mostly unsaturated, dried chervil contributes small amounts of monounsaturated and polyunsaturated fats. (My Food Data) - Carbohydrates & Fiber: 49.1g carbs with 11.3g fiber per 100g shows chervil’s dietary fiber density. The soluble and insoluble fiber supports digestive health and helps promote satiety when used in larger quantities. (My Food Data) ### Micronutrients - Vitamin C: ~50mg per 100g — uncommon for dried herbs — contributes to antioxidant defenses and collagen synthesis. (My Food Data) - Vitamin A: ~293μg RAE per 100g supports vision and immune function. (My Food Data) - Calcium & Iron: Dried chervil is an excellent source of bone‑supporting calcium (1346mg) and iron (31.95mg) per 100g — hundreds of percent of daily needs if consumed in high quantities, rare among herbs. (My Food Data) - Potassium: Turbos at ~4740mg per 100g, which supports fluid balance and cardiovascular health. (My Food Data) ### Nutrient Density Considerations While typical culinary amounts (fractions of grams) deliver modest absolute amounts, when used in larger serving formats (e.g., herbed sauces, blends, or concentrated extracts), chervil contributes meaningful micronutrient value. Compared with related herbs like parsley and tarragon, dried chervil’s unique nutrient spectrum — especially its fiber, vitamin C, and mineral profile — sets it apart.
Evidence-Based Health Benefits
Although clinical trials on chervil in humans remain limited, preclinical and phytochemical studies suggest several promising health effects: 1. Antioxidant Support: Laboratory analyses show flavonoids and phenolic compounds (e.g., apigenin, luteolin glycosides) in chervil extracts exhibit free‑radical scavenging activity in vitro, indicating potential cellular protection from oxidative stress. These compounds have been measured using advanced mass spectrometry and chromatographic profiling. (Nature) 2. Anti‑Inflammatory Effects: Bioactive lignans like deoxypodophyllotoxin — identified in wild chervil species (Anthriscus sylvestris) — have demonstrated anti‑inflammatory mechanisms in animal models, including reducing inflammatory cytokine expression and pathways like NF‑κB, though human data are pending. (MDPI) 3. Digestive Comfort: Historical and traditional uses of chervil include carminative and mild digestive support, with uses dating back to Roman and medieval herbology; while this is largely empirical, it aligns with chervil’s aromatic profile stimulating gastric secretions. (维基百科) 4. Mineral‑Driven Benefits: The herb’s high potassium and calcium content — even in dried form — supports electrolyte balance and bone health when part of balanced, nutrient‑rich diets. (My Food Data) 5. Micronutrient Antioxidants: Chervil’s vitamin C and vitamin A presence — unusual for dried spices — contributes to immune function and skin integrity, especially when fresh or minimally processed. (My Food Data) It’s critical to note that direct clinical evidence in humans is still sparse, and most health benefit claims derive from phytochemical analysis, in vitro antioxidant assays, or traditional use records.
Potential Risks and Who Should Be Careful
Chervil is generally safe in culinary amounts; the FDA categorizes dried herbs like chervil as food, not as medical treatments, and incorporates them widely in cuisines. However, some specific precautions include: - Allergies: Being in the Apiaceae family (like celery, carrot, parsley), chervil can provoke allergic reactions in sensitive individuals, including dermatitis or oral allergy syndrome. A case report documented gastrointestinal and allergy‑like symptoms in a long‑term consumer of chervil soup. (ResearchGate) - Pregnancy & High Doses: Supplements or medicinal doses are not recommended in pregnancy or breastfeeding due to insufficient evidence of safety and theoretical risks suggested by herbal safety databases. (RxList) - Herb‑Drug Interactions: High doses — especially herbal extracts beyond culinary use — could interact with medications like diuretics or anticoagulants, given chervil’s micronutrient effects on fluid balance and vitamin K content in some plant parts. - Misidentification Risk: Wild plants resembling chervil (e.g., poison hemlock) are toxic; proper identification is essential when foraging. (Nutrition And You.com) Thus, chervil is safe as a food spice but requires caution in medical herbal doses or when used by populations with allergies or specific health conditions.
How to Select, Store, and Prepare Spices, chervil, dried
When selecting dried chervil, look for vibrant green flecks with a fragrant, slightly anise‑like scent — signs of freshness. Avoid packs that are brownish or dusty, which indicate oxidation and loss of volatile compounds. Storage is key: - Countertop: Keep dried chervil in an airtight container out of direct sunlight and heat for up to 6–12 months. Heat and light degrade essential oils and nutrients. - Refrigerator/Freezer: Not necessary for dried herbs; refrigeration introduces moisture. If freezing, use moisture‑proof containers and label with dates. Preparing chervil maximally preserves flavor and nutrients. Add dried chervil toward the end of cooking or sprinkle it on finished dishes instead of simmering for long periods — its delicate volatile compounds dissipate with heat. Use approximately ¼–⅓ tsp dried for every tablespoon of fresh as a substitution guideline — dried forms are more concentrated in flavor. (阿里巴巴调料) Because dried chervil packs nutrients like vitamin C and minerals concentrated by dehydration, protecting these compounds by avoiding prolonged exposure to heat, light, or humidity helps preserve nutritional value as well as aroma.
Best Ways to Eat Spices, chervil, dried
Dried chervil’s delicate profile makes it best suited for dishes where intense heat won’t degrade its aroma and bioactives. Late‑stage seasoning is crucial: add it just before serving to soups, stews, sauces, scrambled eggs, vegetable dishes, or vinaigrettes. Its anise‑parsley‑like flavor pairs especially well with: - Creamy soups such as asparagus or potato leek — add 5 minutes before serving. (阿里巴巴调料) - Egg dishes (omelets, quiches) — fold in gently after cooking. - Seafood and poultry — sprinkle on roasted or poached preparations. - Herb blends — combine with tarragon, chives, and parsley to emulate the classic French fines herbes. Avoid using dried chervil in high‑heat stir‑fries or long braises, as its volatile oils dissipate quickly, diminishing both flavor and health properties. Instead, use chervil in low‑heat or cold applications such as dressings or compound butters for finishing dishes.
Nutrient Absorption: What Helps and Hinders
Fat‑soluble nutrients like vitamin A require dietary fats for optimal absorption. When using dried chervil in salads or dressings, pairing with healthy oils (olive oil, avocado oil) supports absorption of these micronutrients. Conversely, excessive heat or long simmering can reduce the bioavailability of heat‑sensitive vitamins like vitamin C. Keep the use of dried chervil at the end of cooking or in cool applications to preserve these nutrients. Additionally, because chervil contains minerals like iron, pairing it with vitamin C‑rich foods (e.g., bell peppers, citrus) can enhance non‑heme iron absorption — a practical application of nutrient synergy in culinary acids and herbs.
Spices, chervil, dried for Specific Diets
Dried chervil is compatible with vegan, vegetarian, keto, and paleo diets due to its plant origin, low carbohydrate content, and high micronutrient density. Its trace calories and carbs mean it fits well in low‑calorie and diabetic‑friendly meal plans. While dried chervil itself has negligible glycemic impact (net carbs ~0.22g per tsp), balance it with broader carbohydrate considerations in meals. For athletes, chervil’s potassium and magnesium support muscle function and recovery when included in balanced meals. However, as an herb, its impact is supportive rather than primary — used for flavor and micronutrient enhancement rather than as a macronutrient source.
❤️ Health Benefits
Antioxidant support
Free radical scavenging by flavonoids and phenolic compounds
Evidence: preclinicalAnti‑inflammatory effects
Inhibition of inflammatory pathways (e.g., NF‑κB)
Evidence: preclinical⚖️ Comparisons
Vs. Parsley (dried)
Both herbs have similar vitamin C and A profiles, but dried chervil may provide slightly higher fiber and unique flavor compounds.
Vs. Tarragon (dried)
Tarragon has stronger anise notes and less iron and calcium compared with chervil’s richer mineral profile.
🧊 Storage Guide
🧊
Freezer
12 months
⚠️ Signs of
Spoilage:
- smell: Weak or stale aroma
- visual: Faded color, Clumping from humidity
- texture: Sticky or damp flakes
- when to discard: Mold growth, Off smell
👥 Special Considerations
elderly
Why: Beneficial micronutrients, but avoid high doses.
Recommendation: Use culinary amounts
athletes
Why: Micronutrients support recovery when part of balanced diet.
Recommendation: Incorporate as seasoning
children
Why: Herbal extracts not recommended for children.
Recommendation: Use culinary amounts
pregnancy
Why: Safety of medicinal doses not established.
Recommendation: Use culinary amounts only
breastfeeding
Why: Insufficient evidence of safety in high doses.
Recommendation: Use culinary amounts only
🔬 Detailed Nutrition Profile (USDA)
Common Portions
1.00 tbsp
(1.90g)
1.00 tsp
(0.60g)
1.00 tbsp
(1.90g)
1.00 tsp
(0.60g)
| Nutrient | Amount | Unit |
|---|---|---|
| Water | 7.2000 | g |
| Energy | 237.0000 | kcal |
| Energy | 990.0000 | kJ |
| Protein | 23.2000 | g |
| Total lipid (fat) | 3.9000 | g |
| Ash | 16.6000 | g |
| Carbohydrate, by difference | 49.1000 | g |
| Fiber, total dietary | 11.3000 | g |
| Calcium, Ca | 1346.0000 | mg |
| Iron, Fe | 31.9500 | mg |
| Magnesium, Mg | 130.0000 | mg |
| Phosphorus, P | 450.0000 | mg |
| Potassium, K | 4740.0000 | mg |
| Sodium, Na | 83.0000 | mg |
| Zinc, Zn | 8.8000 | mg |
| Copper, Cu | 0.4400 | mg |
| Manganese, Mn | 2.1000 | mg |
| Selenium, Se | 29.3000 | µg |
| Vitamin C, total ascorbic acid | 50.0000 | mg |
| Thiamin | 0.3800 | mg |
| Riboflavin | 0.6800 | mg |
| Niacin | 5.4000 | mg |
| Vitamin B-6 | 0.9300 | mg |
| Folate, total | 274.0000 | µg |
| Folic acid | 0.0000 | µg |
| Folate, food | 274.0000 | µg |
| Folate, DFE | 274.0000 | µg |
| Vitamin B-12 | 0.0000 | µg |
| Vitamin A, RAE | 293.0000 | µg |
| Retinol | 0.0000 | µg |
| Vitamin A, IU | 5850.0000 | IU |
| Vitamin D (D2 + D3), International Units | 0.0000 | IU |
| Vitamin D (D2 + D3) | 0.0000 | µg |
| Fatty acids, total saturated | 0.1690 | g |
| SFA 4:0 | 0.0000 | g |
| SFA 6:0 | 0.0000 | g |
| SFA 8:0 | 0.0000 | g |
| SFA 10:0 | 0.0000 | g |
| SFA 12:0 | 0.0000 | g |
| SFA 14:0 | 0.0000 | g |
| SFA 16:0 | 0.1690 | g |
| SFA 18:0 | 0.0000 | g |
| Fatty acids, total monounsaturated | 1.3990 | g |
| MUFA 16:1 | 0.0000 | g |
| MUFA 18:1 | 1.3990 | g |
| MUFA 20:1 | 0.0000 | g |
| MUFA 22:1 | 0.0000 | g |
| Fatty acids, total polyunsaturated | 1.8000 | g |
| PUFA 18:2 | 1.8000 | g |
| PUFA 18:3 | 0.0000 | g |
| PUFA 18:4 | 0.0000 | g |
| PUFA 20:4 | 0.0000 | g |
| PUFA 20:5 n-3 (EPA) | 0.0000 | g |
| PUFA 22:5 n-3 (DPA) | 0.0000 | g |
| PUFA 22:6 n-3 (DHA) | 0.0000 | g |
| Fatty acids, total trans | 0.0000 | g |
| Cholesterol | 0.0000 | mg |
| Alcohol, ethyl | 0.0000 | g |
| Caffeine | 0.0000 | mg |
| Theobromine | 0.0000 | mg |
Source: USDA FoodData Central (FDC ID: 171318)
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