is a delicate
related to
. Sometimes called
, it is used to season mild-flavoured dishes and is a constituent of the French herb mixture
.
Sometimes referred to as "gourmet's parsley", chervil is used to season poultry, seafood, and young vegetables. It is particularly popular in France, where it is added to omelettes, salads and soups. More delicate than parsley, it has a faint taste of liquorice.
