Chervil isn’t exactly the herb we always have on hand. The first time we saw it in a recipe, we had no clue what it even tasted like, so naturally, we didn’t have it.
No chervil? No biggie. There are plenty of swaps that work just as well. These alternatives bring the same light, fresh flavor to your cooking without making you run to five stores.
We’ve tried these ourselves in soups, salads, and sauces, and they came through perfectly. Missing chervil no longer has to mean adjusting your plans. This list makes it quick and easy to find a substitute and keep the flavor right where you want it.
6 Easy Substitutes for Chervil
Here are six substitutes that you can use for chervil, depending on what you have in your kitchen or what’s available at the store.
1 – Parsley
What if I told you that parsley is basically chervil’s chill cousin? It looks similar, tastes fresh, and works in most recipes that call for chervil. The flavor is mild and slightly earthy, making it versatile. Use the same amount of parsley as you would chervil—easy swap, no math required.
Flat-leaf parsley works better than curly parsley since it has a smoother texture and less bitterness. It blends seamlessly into soups, sauces, or salads without overpowering anything. Don’t expect an exact taste match, though—it’s a bit punchier but still gets the job done.
If you’re also wondering about parsley swaps, check out this guide to parsley substitutes for more ideas.
2 – Tarragon
You’ll never believe how easy it is to use tarragon instead of chervil. Tarragon has a mild licorice vibe that’s very close to chervil’s flavor. It’s slightly stronger but still keeps things balanced in most recipes.
Use half the amount of tarragon compared to chervil. A little goes a long way, especially in sauces or soups. The texture and aroma work nicely, making it a reliable backup.
Tarragon adds a fresh, subtle kick without overpowering. It shines in light dishes like salads or omelets. Go for fresh tarragon, if you can, for the best results. For more ideas, check out these tarragon substitutes to keep your meals on track.
3 – Dill
If you’ve ever been stuck without chervil, dill has your back. It’s grassy, fresh, and light with a nice herbal twist. Dill works especially well in recipes where you want a softer, mellow flavor.
Use the same amount of dill as chervil. They balance each other out, flavor-wise, like good substitutes should. Fresh dill gives better results, but dried dill steps in just fine.
It’s perfect for soups, salads, and creamy sauces. Dill’s feathery texture mixes easily without being too bold. Always chop fresh dill finely to blend it best.
Need more quick ideas? Check out this guide about dill substitutes for helpful tips.
4 – Fennel Fronds
For a super similar flavor, you can use fennel fronds instead of chervil. The leaves on top of the fennel bulb are delicate, thin, and add brightness to any dish.
Use twice as much fennel fronds compared to chervil—fennel isn’t as potent but holds its own. They’re both versatile for any recipe that calls for a subtle herb.
They have a crisp texture and bring the same light anise flavor that makes chervil unique. This swap is especially great for sauces or salad dressings. For more ideas, check out this guide about fennel substitutes for more inspiration.
5 – Basil
You’ll never believe how easy it is to swap out chervil for basil. Basil has a slightly sweeter and peppery flavor compared to chervil’s mild anise taste. Use half as much basil as chervil to keep the balance right. This herb works well in rich sauces and hearty dishes where boldness shines.
Fresh basil adds a burst of green and brightness to any recipe. Its leaves are tender but hold up well when chopped or torn. Basil blends seamlessly in tomato-based dishes, soups, and even herb-heavy salads. You can even sneak it into creamy pasta for a twist that works.
If you’re looking for even more ideas, check out this guide to basil substitutes for other smart swaps.
6 – Cilantro
If you’ve ever been stuck without chervil, cilantro might just bail you out. Its bold, citrusy flavor is nothing like chervil’s mild sweetness, but it still works in certain dishes. Use the same amount of cilantro as chervil in your recipe.
Cilantro is best fresh. Chop it finely to release its bright, zesty taste. It shines in Latin American and Asian recipes that benefit from a punch of freshness. Skip this substitute for French cuisine or anything too delicate—it’ll overpower everything else.
Want more ideas for replacements? Check out the best cilantro substitutes to tweak your recipes like a pro.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.