Chervil

Chervil is the common name for Anthriscus cerefolium, a delicately flavoured annual herb used much like parsley as a garnish and to season salads, soups, sauces, and meat or fish dishes. Its mild, slightly anise-like aroma comes from volatile oils that break down quickly with heat, so it is best stirred in at the end of cooking or used fresh. It is sold fresh and occasionally dried or frozen, and it forms part of the classic fines herbes mixture in French cooking. Good post-harvest handling matters: rapid cooling, protection from bruising, and cold storage preserve both its bright green colour and its subtle flavour.