A delicate herb for the educated palate, this fernlike leaf of the carrot family lends sweet fragrance to salads, cream soups, sauce be arnaise, and aux fines herbes. Planted in fall and harvested in spring, chervil has long been used as a spring tonic; it is said to have blood-cleansing and diuretic qualities. Use it generously in the kitchen – it never overpowers but rather enhances other herbal flavors.
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