Chervil

Chervil is an umbelliferous annual possessing aromatic leaves and somewhat resembling parsley in flavor.

The life of one plant would be affected by another. Rue was definitely hostile to basil, rosemary to hyssop, but coriander, dill and chervil lived on the friendliest of terms[.]

No herb, except perhaps tarragon, is quite so French as chervil, an association that is not surprising for a nation known for its celebration of fine food and the subtle use of herbs.

Cook fresh chervil leaves very little, if at all. They are best when added to a dish after it has been cooked, or toward the end of the cooking time.