Chervil is native to southern Russia. In the first century is was used as a seasoning; today it is grown in Europe and America and used extensively as a culinary herb. Chervil is especially popular in France, where it is a component of the herb blend fines herbes.
- Deviled Eggs with Fresh Chervil
- Chervil Dressing
- Chop and add to pasta.
- Sprinkle leaves on soup as garnish for extra color.
- Tear into salads for added zest.
- Scramble in eggs for a unique flavor.