Chervil
Scientific Name: Anthriscus cerefolium
Native To: Southern Russia
Basic History: Chervil is a delicate annual herb and is part of the parsley and carrot family. It features in the French herb mixture called “fines herbes.” Gardeners often use Chervil to “distract” pests such as slugs.
Culinary Uses: It is usually used to season foods like poultry, some seafood and vegetables. Both leaves and stems can be used in cooking. It should be added at the end of cooking because long cooking produces a bitter flavor.
Flavor and Taste: Light, gentle and feathery, Chervil has an earthy flavor similar to anise and parsley. It also has a subtle, earthy scent with hints of camphor.