Chervil (Anthriscus cerefolium)

The most delicate of the fines herbes. It may be used alone in quantity, its light anise flavor, unlike that of tarragon, remaining discreet, or in combination with parsley, chives, tarragon, hyssop, leaf thyme, lemon thyme (but not all at the same time). Omelets and scrambled eggs, salads of all kinds, and certain cream soups or consommés most often receive its benediction. Its flavor dissipates rapidly in cooking and it should be added to soups only at the time of serving.