Chervil (Dried)
Dried chervil is a delicate anise-parsley herb extraordinarily rich in iron, manganese, vitamin C, and potassium, with aromatic compounds and antioxidant flavonoids.
Nutrition · per ~2 g serving · ≈ a pinch
- Vitamin A117.0 iu2% DV
- Folate5.5 mcg1% DV
- Vitamin C1.0 mg1% DV
- Vitamin B60.02 mg1% DV
- Riboflavin0.01 mg1% DV
- Niacin0.11 mg<1% DV
- Thiamin0.01 mg<1% DV
- Manganese0.18 mg8% DV
- Iron0.64 mg4% DV
- Calcium26.9 mg2% DV
- Potassium94.8 mg2% DV
- Zinc0.18 mg2% DV
- Selenium0.59 mcg1% DV
- Copper0.01 mg<1% DV
- Phosphorus9.0 mg<1% DV
- Magnesium2.6 mg<1% DV
- Sodium1.7 mg<1% DV
- Saturated Fat0.00 g
- Polyphenols~3.0 mg
Score · 97/100
Vitamins & minerals packed in relative to calories — the single biggest driver of the score.
How much protein it delivers, by absolute grams and per calorie.
Dietary fiber for gut health, satiety and steadier blood sugar.
Fat quality — unsaturated vs saturated, and trans-fat free.
Polyphenols, flavonoids and other beneficial plant compounds for this food group.
Low sugar with a high fiber-to-carb ratio scores best — gentler on blood sugar.
- Manganese383% DV
- Iron178% DV
- Calcium104% DV
- Potassium101% DV
- Zinc80% DV
Overview
Chervil (Anthriscus cerefolium) is a delicate annual herb in the carrot family, native to the Caucasus and southern Russia and naturalized across Europe. With lacy leaves and a subtle aroma blending parsley and anise, it is one of the classic French fines herbes and a refined finishing herb for eggs, soups, and sauces. Dried chervil is strikingly nutrient-dense: per 100 g it provides roughly 237 kcal, 23.2 g protein, 49 g carbohydrate (~11 g fiber), and one of the most extreme mineral profiles among culinary herbs. It is among the richest food sources of iron (~32 mg) and especially manganese (~8.8 mg), with very high calcium (~1346 mg), magnesium (~130 mg), potassium (~4740 mg—exceptional), copper (~0.44 mg), and phosphorus (~450 mg). It also supplies abundant vitamin C (~50 mg) and vitamin A. Chervil's gentle anise scent comes from a volatile oil containing methyl chavicol (estragole) and 1-allyl-2,4-dimethoxybenzene, accompanied by flavonoids such as apiin and luteolin glycosides that contribute antioxidant capacity. Because chervil is used in small finishing amounts and is heat-sensitive, its bulk nutrient contribution is modest, but its mineral concentration and aromatic flavonoids place it firmly within the tradition of culinary medicine.
Health Benefits (4)
- Supplies dense iron and manganese for metabolism and oxygen transportmoderateExceptional iron supports hemoglobin synthesis while very high manganese serves as a cofactor for antioxidant SOD and metabolic enzymes
- Supports healthy blood pressure and fluid balancemoderateVery high potassium counters sodium and promotes vasodilation, a foundation for cardiovascular health
- Provides antioxidant and anti-inflammatory effectslimitedFlavonoids including apiin and luteolin glycosides scavenge free radicals and modulate inflammatory signaling
- Aids digestion and acts as a gentle toniclimitedAromatic volatile oils stimulate digestive secretions and have traditional use as a mild carminative and depurative herb
Food Pairings
- ·Pair with eggs and butter because chervil's delicate anise aroma defines classic French egg dishes and its flavonoids are fat-soluble
- ·Combine with fish and light cream sauces where its subtlety complements rather than overpowers delicate flavors
- ·Add to citrus-dressed salads because vitamin C aids absorption of chervil's non-heme iron
Practical Tips
- ·Add dried chervil at the very end of cooking or as a finish, since its delicate aroma is highly heat-sensitive
- ·Use generously to compensate—chervil is one of the mildest culinary herbs and easily lost
- ·Store airtight away from light and use within a year; its subtle flavor fades faster than robust herbs like oregano
Optimal Timing
Chervil's minerals and bioactives have no time-of-day dependency and suit everyday finishing use.
Finishing amounts are negligible in calories and fasting-compatible.
Systems supported
body systems this food feedsPathways supported
biochemical reactions enabled by this foodCompared to other herbs & spices
Per 100 g of the default form. Bars show how much higher or lower chervil (dried) is than the average across 76 peer foods in this category. Green means a favorable direction; amber means the opposite.
What people ask about chervil (dried)
What is chervil (dried)?
Chervil (Dried) is classified as a herbs & spices. Dried chervil is a delicate anise-parsley herb extraordinarily rich in iron, manganese, vitamin C, and potassium, with aromatic compounds and antioxidant flavonoids.
Is chervil (dried) healthy?
Chervil (Dried) scores 97/100 in Formulate, making it an exceptional choice. Its strongest contributions come from Manganese, Iron, Calcium. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Is chervil (dried) high in protein?
Not particularly. A 2 g serving provides about 0.5 g of protein (~1% of the 50 g daily value).
Is chervil (dried) high in fiber?
Not really. A 2 g serving provides about 0.2 g of fiber (~1% of the 28 g daily value).
Is chervil (dried) keto-friendly?
Yes — it fits comfortably in most keto plans. A 2 g serving has about 0.8 g of net carbs (1 g total minus 0.2 g fiber).
When is the best time to eat chervil (dried)?
Best any time of day. Chervil's minerals and bioactives have no time-of-day dependency and suit everyday finishing use.
How much chervil (dried) should I eat?
A typical serving is around 2 g (~5 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating chervil (dried) alongside several other herbs & spices sources.
What pairs well with chervil (dried)?
Chervil (Dried) pairs nicely with: Pair with eggs and butter because chervil's delicate anise aroma defines classic French egg dishes and its flavonoids are fat-soluble; Combine with fish and light cream sauces where its subtlety complements rather than overpowers delicate flavors; Add to citrus-dressed salads because vitamin C aids absorption of chervil's non-heme iron.
Supplements that mirror Chervil (Dried)'s nutrient profile
Encyclopedia entries that supply the same signature nutrients chervil (dried) contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
Signature nutrients in Chervil (Dried)
These are the nutrients chervil (dried)contributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.