Chervil

An annual plant with slightly curled leaves which are rather like parsley. Although available dried, for the very best results it should be used fresh-either chopped or in tiny sprigs. It has a delicate taste, somewhere between parsley and anise, should not be boiled, but is best used raw, or added when the dish is almost ready. Chervil makes a tasty addition to salads, soups and garnishes. It is also used in ravigote sauce, vinegars and fines herbes.