Chervil

About Chervil

A delicate herb with a mild flavor between parsley and anise. It is one of the classic French fines herbes, together with parsley, chives, and tarragon. Its flavor fades quickly with heat or drying, so it is added at the end of cooking. It bolts rapidly in hot weather and prefers cool, partly shaded conditions. The Romans spread it across Europe. It is traditionally eaten in soups around Easter in parts of Europe.