Appears in
On Food and Cooking

By Harold McGee

Published 2004

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Chervil (Anthriscus cerefolium) has small, pale, finely divided leaves, and a delicate flavor that comes from relatively small amounts of the tarragon aromatic estragole; it’s best used raw or barely warmed, since heat drives away its flavor. Chervil is a component of the French mixture fines herbes.