Also called French parsley.
The delicate lacy leaves of this shade-loving herb are topped by tiny white flowers borne in umbels. The sweetest garnish but hard to find. A must-grow for gardeners. Both the leaves and the flowers have a very mild anise or licorice taste, a cross between tarragon and parsley. Best used fresh so add chervil to your dishes just before serving to retain it's delicate flavor.
Lovely with eggs, cream, or both! Garnish salads and beverages. Wonderful in Flower Butters.
Edible parts: Blossoms, leaves, stems
Disclaimer: All of the flowers listed here have been researched, however, individuals consuming the blossoms, petals, stems, leaves, or tubers of the plants contained on this website do so entirely at their own risk. Consume only plants that have been organically grown and check for any bugs crawling inside the blossoms. The edible parts of each plant are noted above. The latin name is provided for each specific plant; common plant names can include other plants that are inedible. It is best for pregnant persons or those that have plant allergies to not eat any of these flowers even though we have noted the ones that should definitely be avoided. If in any doubt please consult with your doctor.
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