Chervil is similar to parsley, enhanced by a touch of anise flavor. This dehydrated French chervil has a beautiful deep green color as well as a delicate, pleasant flavor.
Chervil, a relative of cow parsley, is most commonly used in French cooking. Its main use is in soups and salads, and as a crucial ingredient in Fines Herbes. Its flavor is delicate and best added to a dish just before serving; it will not stand up to long cooking.