Dried chervil

One US cup of dried chervil weighs 30.4 grams (1.1 ounces). Going the other way, 100 grams is about 3.29 cups.

Also called chervil, chervil leaves, dried chervil leaves, French parsley, cerfeuil.

Dried herbs compared: cup weights side by side, the source behind each, and why they differ.

A teaspoon of dried chervil weighs about 0.6 g, and a cup about 30.4 g (1.1 oz). USDA and the Shamrock Foodservice spice table agree within 4.1%.

Dried chervil is the dried leaf of chervil, Anthriscus cerefolium, a delicate, lacy relative of parsley with a mild, faintly anise-like flavour, sometimes sold as French parsley. It is one of the French fines herbes, with parsley, tarragon and chives, and it goes into omelettes and scrambled eggs, butter sauces, fish and chicken, soups, potato dishes and salads. Its flavour is fragile and fades with drying and long cooking, so dried chervil is usually stirred in near the end.

USDA's record for dried chervil weighs a teaspoon at 0.6 g and a tablespoon at 1.9 g. The tablespoon, the more precise of the two, is 30.4 g a cup. The Shamrock Foodservice spice table gives 43 teaspoons of chervil leaves to the ounce of weight, which makes a cup 1.12 oz, or 31.7 g. The two are 4.1% apart, inside the 10% this site allows for spices, so this site publishes USDA's 30.4 g. Confidence is medium: these are the only two measurements found. No supermarket label giving a spoonful in grams and no bulk seller's count turned up to add a third.

King Arthur Baking's chart has no chervil row.

The physical check: chervil should be among the lightest of the dried herbs, and it is. Its leaves are divided into fine, fern-like segments, and dried they break into thin, curled flakes that leave most of the spoon empty. On this site, parsley flakes weigh 0.5 g a teaspoon, marjoram and tarragon 0.6 g and basil 0.7 g; chervil, a lacier leaf from the same family as parsley, sits right among them. A teaspoon of dried chervil that weighed much more than a gram would have to be ground.

The two sources come from different kinds of measurement, a nutrient database portion and a foodservice conversion table, and still land 1.3 g apart per cup. For a herb this light that is close agreement: a tenth of a gram either way on USDA's tablespoon would move its cup figure by 1.6 g.

Practical guidance: use 0.6 g per teaspoon of dried chervil, 1.9 g per tablespoon and about 30 g per cup. When a recipe gives fresh chervil, use about a third as much dried by volume and expect a milder result. For a fines herbes mix, combine about equal volumes of dried chervil, parsley and tarragon; their teaspoons weigh 0.5 to 0.6 g each, so equal volumes are also close to equal weights. Buy dried chervil in small jars, as it loses its flavour within months.