A relative of parsley, chervil is a fragrant delicate herb used to flavor mild dishes. Visually, it resembles flat leaf parsley but with more finely dissected leaves and a paler colour. Native to Southern Russia and Western Asia, it is now also often cultivated in France and America. It requires a cool, wet climate, and when flowering produces small white flowers. It is a component of fines herbes, with its aroma and flavor faintly reminiscent of parsley and anise. Often referred to as the “gourmet’s parsley,” chervil tastes mildly of licorice combined with pepper imparting certain freshness to a dish. Used fresh or dried, it should be added to a dish at the end of cooking.