Other names: chervil, cicely, myrrh
Another favorite of the Romans, chervil's use in the kitchen dates back to 15th century manuscripts. Chervil is a hardy annual plant that grows up to 2 feet tall and displays small white flowers. The plant is native to the Middle East and southern Russia. The plant is widely cultivated world-wide. Chervil is frequently combined with parsley, tarragon and chives (a combination referred to as fines herbes) and is said to bring out the flavor in the other herbs. It is best used raw or cooked for very short periods so the flavor is not lost.