Chervil is an annual herb and is one of the traditional herbs in French cousine. It has a mild, parsley-like flavor with a small hint of licorice.
Chervil is a member of the Umbelliferae family and it can grow up to 28 inches high and 12 inches wide. Grow Chervil in a shady, sheltered location in moist soil. Sow 3-4 weeks before last spring frost with about 4 inches between plants. Harvest leaves and stems before the flower buds open.

Bits of chervil should be snipped from the outside edge of the plant and used fresh. The leaves will quickly loose their flavor and should be added to a dish just before serving.
Its leaves give a good flavor together with fish or eggs. It can also be added to soups, salads and fish.

Chervil tea:

Pour 1 cup of boiling water over 1 Tbs. fresh chopped chervil and let it steep for 20 minutes.

Chervil Soup:

1/4 Cup Butter
1/4 Cup Flour
8 Cups Chicken Stock
Salt And Pepper (To Taste)
2 Medium Carrots (sliced)
1/2 Cup chopped Chervil

Directions: Melt butter and stir in flour. Cook for 2 minutes. Add broth, carrots, salt and pepper. Simmer for 15 minutes. Remove from heat. Add chervil and allow to sit for 5 minutes. Serve.