Anthriscus cerefolium Item #5029 Cool season, annual. Often called French parsley or gourmet’s parsley, chervil is an essential herb of French cooking along with chives, tarragon and parsley. Cooks also like to add chervil to fines herbs. Though the light green, finely divided leaves resemble parsley, they have a distinct yet delicate anise flavor. The fresh leaves are perfect mixed with salads, sprinkled on fish or meat, added to egg dishes and even cold drinks such as tomato juice.
|Dimensions||6 × 6 × 6 in|