What is the average shelf life of chervil? How long does chervil last in the pantry, refrigerator, or freezer? What is the best way to store chervil to increase its shelf life? Find out the answers to these questions and more below:
Shelf Life of Chervil
| Pantry | Refrigerator | Freezer | ||
|---|---|---|---|---|
| Fresh | 24 Hours | Up to 6 Days | 6 Months | |
| Dried | 1 Year | - | - |
Chervil is a delicate vegetable which is quite similar to Parsley. It is commonly used to garnish dishes. It can be used when fresh as well as dried, then used later on. Usually, when it’s been dried, it’s flavor reduces but some people prefer to use it that way. Chervil should be used immediately after being purchased, otherwise it can go wasted. It normally has a short shelf life, most probably twenty-four hours, that’s the main reason it should be consumed after being bought. Its life can be extended by refrigerating it and then it can last up to six months. The dried form should be kept in an airtight jar, away from moisture.
Buying Chervil:
The sellers have different ways of selling their product. Whenever you go to a supermarket to buy Chervil, you will find it in different forms. Some of them are being displayed loosely in baskets; others fasten it in a bunch with a rubber band. Some of them display it in a pot still growing. Now buying proper and fresh Chervil depends on you. The style or form of how it’s being displayed doesn’t matter as far as it is fresh and green. Make sure to choose a vibrant green and not the one with yellow leaves or the one having spots. That would probably not be the fresh one and won’t taste good.
Storing Chervil:
If you want to store fresh Chervil and extend its use, you need to be careful. Make sure that you remove any kind of rubber band or fastener from it. They can add to the reduction of its life easily. Before storing it in a refrigerator, make sure you remove its roots. The roots draw all the moisture in them making the leaves dry up easily and useless. After that wash it and let it dry properly. If you chop it into pieces, it would be more useful. After it is dried, put it in a freezer bag and place it in the refrigerator. The dried Chervil should be kept away from any kind of moisture.
Handling Chervil:
As described before, Chervil is a very delicate herb. It should be washed only when you are prepared to use it. If you wash it and don’t use it quickly, it will shorten its life, spoiling it very quickly even if it’s being put in the refrigerator. To wash herbs like it, place it in a bowl of water and gently wash it to remove any dirt or tiny stones from the bunch. Remove the Chervil out of the bowl of water with your hands or with the help of a strainer. Let it dry and then use it.
Cooking Chervil:
Chervil is one of the main ingredients in French cooking. Along with chives, parsley, and tarragon, Chervil is the fourth ingredient in completing the traditional French Fines herbs. Apart from this, it can be used in various dishes. To chop off Chervil, always use a good and sharp knife to get a fine outcome. You would never want to get damaged leaves. You can also use a good pair of scissors to cut it. If the chervil is in good condition, you should chop it at the perfect time just before your dish is about to get ready. You can garnish your dish with it or add it as an ingredient in it.