Chervil

Chervil is a tender, feathery green herb with flat, lacy leaves. Its flavor is delicate with a mild anise note and parsley-like freshness; heat dulls it quickly, so use it at the end of cooking. Cooks use the leaves to finish eggs, seafood, sauces, and salads, often sold as small sprigs or in fines herbes blends.\n\nNative to the Caucasus and introduced to Europe, chervil became a staple of classic French cuisine and the fines herbes set. It grows as a cool-season annual and is cultivated in spring and fall, with greenhouse production extending supply.