Chervil
(Anthriscus cerefolium)

Chervil is one of the fines herbes indispensable to French cooking. With a flavor resembling parsley, anise, and myrrh, it slowly brings a warmth to the palate and to the soul. Chervil often is used as a substitute for parsley. 
Because it symbolizes new life, chervil was often the main ingredient in soups served on Holy Thursday.

Culinary uses
This important herb enhances the flavor of carrots, spinach, corn, and peas, as well as many meats and cheeses. Its flavor is complementary to tarragon, shallots, marjoram, and lemon. Note:When adding chervil to hot dishes, wait until the last 15 minutes of cooking so it does not become bitter.

Cultivation
Chervil, an annual, is most successful when planted from seed in its permanent location. It is a good indoor container herb, because it requires little light. It will do best in moderately rich soil with good drainage in a partially shady location.