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Chervil
It is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes.
Chervil is used, particularly in France, to season poultry, seafood, young spring vegetables (such as carrots), soups, and sauces. More delicate than parsley, it has a faint taste of liquorice or aniseed.[9][10]
Chervil is one of the four traditional French fines herbes, along with tarragon, chives, and parsley, which are essential to French cooking.[11] Unlike the more pungent, robust herbs such as thyme and rosemary, which can take prolonged cooking, the fines herbes are added at the last minute, to salads, omelettes, and soups.
Chervil has had various uses in folk medicine. It was claimed to be useful as a digestive aid, for lowering high blood pressure, and, infused with vinegar, for curing hiccups.[16] Besides its digestive properties, it is used as a mild stimulant.
