Chervil

Chervil (Anthriscus cerefolium) is a delicate herb that belongs to the parsley family, often referred to as "French parsley" due to its popularity in French cuisine. Its leaves are small, feathery, and similar in appearance to flat-leaf parsley but are more finely divided. Chervil has a mild, slightly sweet flavor with hints of anise and parsley, making it a subtle yet elegant addition to many dishes.

Chervil is commonly used to flavor soups, salads, egg dishes, and sauces, particularly in French cooking. It is one of the four essential herbs in the traditional French herb blend fines herbes (along with tarragon, parsley, and chives). Unlike stronger herbs, chervil is best added toward the end of cooking or used fresh to preserve its delicate flavor, as prolonged heat can cause it to lose its subtlety.

In addition to its culinary uses, chervil has been used traditionally for its purported digestive and anti-inflammatory properties. Its mild flavor makes it a versatile herb that enhances dishes without overpowering other ingredients, making it especially ideal in lighter fare like fish, chicken, and vegetables.