Chervil (Anthriscus cerefolium)Chervil is an annual herb related to parsley. It is used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes. More delicate than parsley, it's taste has a hint of liquorice. Sometimes referred to as "gourmet's parsley", chervil is used to season poultry, seafood, and vegetables. It is particularly popular in France, where it is added to omelettes, salads and soups and adds a nice flavor to white wine vinegar. Finely chopped chervil enhances the flavor of chicken, fish, herb butter, vegetables, cottage cheese, salads and egg dishes. The leaves can be added to creamy soups as an aromatic garnish. Chervil should be used fresh. The leaves will quickly lose their flavor and should be added to a dish just prior to serving.
herb chervil
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