Although this is typically made with dry herbs, you could give it a whirl with fresh ones if you wish.
Chervil is an herb not often seen fresh in the US. It is a delicate herb, in structure and flavor. It has a flavor similar to basil, tarragon, and anise, but is far subtler, and there is a bit of an Italian parsley note as well. It lends a pleasant clean and sweet note to the blend that is enhanced by the marjoram. Tarragon adds an earthiness that melds with the chives and parsley, and enhances the anise notes of the chervil. Chives are the bass line of the group, and parsley wraps them all together with its clean, almost sharp, flavor.
Try this fresh if you wish, or dried for the traditional take. This blend goes well with fish, chicken, and vegetables such as summer squash and carrots. It is good added to a beurre blanc at the end, or scattered over grilled lamb meatballs at the end as well.
Chervil and chives are not herbs that do well with long cooking, so wait until the end of a recipe before adding, or add if the cooking time is short or quite gentle.
INGREDIENTS:
Equal parts chervil, chives, tarragon, marjoram, and flat leaf parsley
METHOD:
Place all the ingredients into a non-reactive bowl and gently mix.
Source: Chef Andrew E Cohen, via the traditional cuisine of France
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