Chervil is similar to what we know as parsley, enhanced by a touch of anise flavor. Our playful side wants you to know that chervil-an herb the French consider invaluable to their cooking- is just a relative to the common 'cow parsley'! But we must never insult the French when it comes to cooking. Its main use is in soups and salads, and a crucial ingredient in Fines Herbs. Its flavor is delicate and best added to a dish just before serving; it will not stand up to long cooking.
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