Cerfoglio

The leaves of this delicate plant, which looks like flat-leaved parsley except that it is much smaller and paler, are used all over Italy during the summer when it grows freely. Chervil is very aromatic when fresh and is especially good with steamed vegetables, on salads, in delicate soups such as stracciatella (a broth with egg beaten into it), and in other egg dishes, especially scrambled eggs. It should always be used uncooked and only added to hot dishes just before serving.