Chervil (Anthriscus Cerefolium) is the leafy top of a wild annual plant. Chervil is one of the first herbs to appear in the spring and is an important ingredient in French Cuisine. Resembles parsley, only Chervil Leaves are more “feathery” with a flavor reminiscent of anise. Chervil is delicate so avoid long cooking. Suggested Use: Chervil goes well with saffron, tarragon and parsley. These herbs together are often used for flavoring cream based soups, egg dishes and smoked fish. Chervil is a wonderful addition to vinegar and oil salad dressings.