Chervil

Chervil, also known as French parsley or garden chervil, is a delicate annual herb related to parsley and native to the region spanning the Black Sea, the Caspian Sea and western Asia. Its finely divided, lacy leaves carry a subtle flavor often described as a blend of parsley and tarragon with faint notes of mint and anise, and the herb is a defining component of the French fines herbes mixture. Chervil is used to season mild dishes across French cooking, flavoring fish, salads, soups, eggs, meat dishes and poultry stuffing, and grows best in the cool weather of spring and autumn.