Also called French parsley. An annual herb with a flavor that is a cross between tarragon and parsley. Best used fresh. The sweetest garnish but hard to find. A must-grow for gardeners. Add at the last minute of cooking to retain chervil's delicate flavor. Lovely with eggs, cream, or both!

Use in a variety of recipes such as Baked Eggs, Frittatas, Vinaigrette Dressings, and Fruit Salads.

An ingredient in the French herb blend Fines Herbes. Preserve in Herb & Spice Butters and Herb Vinegars.

Cuisines: France, Italy