chervil

origin: Holland

A delicate sweet, anise-like flavour useful with fish in particular. One of the ingredients in a fines herbes mix, the herb is popular in French cooking and is also seen in many German recipes. The flavour is good when used in dishes that require quick or little cooking, less so in a long slow-cooked dish such as a stew when the flavour can be more elusive.

uses: Good with chicken, fish or add a pinch to egg dishes such as an omelette.