• Common name : Chervil
• Scientific name : Anthriscuscerefolium
• Family : Apiaceae or Umbelliferae
• Native land : South-Eastern Europe, Britain
It is an upright annual with aniseed-flavoured, 2- to 3-pinnate leaves with ovate leaflets, and umbels of small white flowers in summer. They grow up to 0.1-0.5 metre. The finely-cut, bright green leaves can be used as a fresh and spicy alternative to parsley for everyday dishes such as mashed potatoes and scrambled eggs. The leaves should always be used fresh because the delicate flavour does not withstand drying or prolonged cooking. The flowers and the roots of the plant are also edible.
