The leaves and root of this parsley family herb are edible and have a mild anise flavor. The leaves are a curly and dark green. Chervil is one of the main ingredients in Fines Herbes.
Chervil does not dry well, so it is best when used fresh.
Use like parsley, though most flavor is lost when boiled.
asparagus, carrots, cheese, chicken, eggs, fish, peas, potatoes, salads, sauces, soups, spinach, tomatoes, veal, venison
parsley or taragon