Chervil and coriander »What are the differences?

External characteristics in comparison

Similar to Chervil and parsley, chervil and coriander are confused with each other. But this difference is noticeable eye: The leaves of the chervil are pinnate and are reminiscent of the fern out of the woods. The leaves of the coriander are three-lobed and the edge of the leaf with the notches is rounded, but not pointed - in contrast to the chervil.

What is difficult to distinguish between these two herbs is their flowers. If you have coriander and Chervil grown and wait until flowering, you will see brilliant white umbellate flowers on both herbs.

The seeds of the two are easy to distinguish. While the coriander seeds are round and light brown, the chervil seeds are black and oblong. Furthermore, the seeds of coriander are dark germs and the seeds of chervil are light germs.

It's a matter of taste ...

There are many people who don't like coriander. For some it already smells repulsive. Others, on the other hand, love its musky, lemony smell. Chervil smells different. Its smell can be described as fennel-anise-like and sweet. The tastes of the two culinary herbs are also different and very similar to their smell.

Differences in usage

Coriander is known for both its herb and its seeds used to flavor dishes. 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 as a herb in the kitchen fresh or after Freeze re-thawed form used. Among other things, it is used to flavor:

• Sauces
• Stew
• Eggs
• Braised tomatoes
• Soups
• Vegetable dishes
• Meat like lamb and poultry

Tips & Tricks

Both herbs should not be dried after harvesting, but rather frozen or used immediately. Otherwise they will lose a lot of their aroma.

KKF