A delicate annual herb related to parsley, chervil is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture "fines herbes'. Lighter than parsley, it offers a slight taste of anise. Unlike the more pungent robust herbs, fines herbes are added to dishes at the last minute - and micro chervil's feathery leaves provide a delicate garnish.
Flavor ideas and pairings:
basil, tarragon, asparagus, carrot, fish, eggs, mushroom, wasabi, European Recipes: