Native to Eastern Europe and West Asia, this herb is now most common in French and American cuisine. A main ingredient in the French blends fines herbes and herbs de Provence, chervil adds a delicate anise flavor to dishes.
Add a pinch of chervil to salad dressings and dips. Use 1 teaspoon per 4 cups of liquid to brighten soups.
Chervil may help reduce blood pressure and as a digestive aid.