Chervil is in the same family as carrots and parsley. It is sometimes called French parsley. It has a pleasant, mild flavor.
Chervil works well in dishes where it won't be overpowered by stronger flavors. If cooking with heat, add at the last minute to avoid driving off the aromatic components. It is often used in French dishes paired with poultry or eggs.
Chervil is a good source of dietary fiber, Thiamin, Riboflavin, Niacin, Vitamin B6, Magnesium, Phosphorus, and Selenium.
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