External characteristics in comparison
Similar to chervil and parsley, chervil and coriander are confused with each other. But this difference is striking: the leaves of the chervil are pinnate and are reminiscent of the fern from the forest. The leaves of the coriander are three-lobed and the edge of the leaf with the notches has curves, but no tips - in contrast to the chervil.
also read
- Chervil and the right location - he prefers to stay true
- How can chervil be distinguished from parsley?
- What should be considered when growing chervil?
What makes these two herbs difficult to distinguish is their flowers. If you've grown coriander and chervil and wait for them to bloom, you'll see brilliant white umbellate flowers on both herbs.
The seeds of the two are easy to distinguish. While the seeds of coriander are round and light brown, the seeds of chervil 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 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 the herb that is mainly used in the kitchen, fresh or thawed after freezing. 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 harvest, but rather frozen or used immediately. Otherwise they lose a lot of their aroma.
KKF
