Anthriscus cerefolium

One of the easiest herbs to grow. It is a fern-like plant, resembling parsley, and grows to a height of about 18 in. Like parsley, there are both flat and curly-leaved varieties available. Chervil has pale green leaves and small white flowers, and prefers a well drained, partially shady site.

Its aniseed taste is fairly subtle, so use generous quantities when cooking with it and add to dishes toward the end of the cooking time.

Uses: Widely used in French cuisine, its flavor goes well with fish, chicken and salad dishes. Chervil is combined with parsley, tarragon and thyme for the classic fines herbes mix used in French cooking. These are very finely chopped herbs often used to flavor omelet and other egg dishes and used as a garnish. Chervil is traditionally one of the Lenten herbs, symbolic of new life and rebirth and thought to have blood-cleansing properties. It was used in great quantities during lent, both in cooking and as a skin cleanser.

Legends: Chervil is often served on Holy Thursday as it represents new life and rebirth.

Fun Facts: If you like the taste of hot, peppery radishes, try growing a few chervil plants in the vegetable plot alongside the radishes. The chervil will help keep away harmful bugs and the radishes growing closest to the herbs will have a slightly hotter flavor.