Chervil is a close relative of parsley. Its a mild flavoured herb with a subtle anise flavour. They say it is better to use fresh when cooking and to add it to recipes right at the end of cooking, as its flavour soon diminishes.

Chervil has been used in the past as a diuretic, aid to digestion and as a skin freshener. It was also said to relieve symptoms of ezcema, gout and kidney stones. Today it is used as a remedy for high blood pressure.