Chervil and coriander: Seemingly confusingly similar – at least for laymen. So that you know in the future exactly whether it is chervil or coriander, here are identifying characteristics of both herbs in comparison.
External characteristics in comparison
Similar to chervil and parsley , chervil and coriander are confused with each other. But this difference catches the eye: the leaves of chervil are pinnate and resemble the fern from the forest. The leaves of coriander are three-lobed and the edge of the leaf with the notches has curves, but no points – unlike chervil.
What these two herbs are difficult to distinguish is their flowers. If you have grown cilantro and chervil and wait until flowering, you will see bright white umbels flowers of both herbs.
Good to distinguish are the seeds of the two. While the seeds of coriander are spherical and light brown, the seeds of chervil are black and elongated-narrow. Furthermore, the seeds of coriander are dark germinators and the seeds of chervil are light germinators.
A matter of taste
There are many people who do not like coriander. For some, it already smells repulsive. Others love its musky-citrusy smell. Chervil smells different. Its smell can be described as fennel-aniseed-like and sweet. The tastes of the two culinary herbs are also different and very similar to their smell.
Differences in terms of use
Coriander is known for both its herb and seeds for seasoning food. It is impossible to imagine Asian cuisine without it. It enriches vegetable and rice dishes, sauces and salads. In addition to seasoning food, it is used to remove heavy metals from the brain, as it can cross the blood-brain barrier.
Chervil is mainly used in the kitchen in its fresh form or thawed after freezing. It is used, among other things, to flavor:
- Sauces
- stews
- eggs
- stewed tomatoes
- soups
- Vegetable dishes
- Meats like lamb and poultry
Tips & Tricks
Both herbs should not be dried after harvesting, but rather frozen or used immediately. Otherwise they lose much of their aroma.
