Chervil (Anthriscus cerefolium), sometimes called garden chervil to distinguish it from similar plants also called chervil, or French parsley, is a delicate annual herb related to parsley. It is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes. A member of the Apiaceae, chervil is native to the Caucasus but was spread by the Romans through most of Europe, where it is now naturalised.
Sometimes referred to as "gourmet's parsley", chervil is used to season poultry, seafood, and young vegetables. It is particularly popular in France, where it is added to omelettes, salads, and soups. More delicate than parsley, it has a faint taste of liquorice or aniseed.
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