Chervil’s flavor is a cross between tarragon and parsley. Resembling its parsley cousin, (but much more fragrant) its leaves are thin, soft and look like small lacy ferns. Chervil prefers cool, shady locations in which to grow.
Chervil
(Anthriscus cerefolium)
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.
- 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.