Chervil is related to parsley and coriander, which can also be seen in the shape of the leaves. Chervil has a subtle, soft, aniseed flavour with a hint of parsley. It is frequently used in the French kitchen and is very suitable for egg dishes like omelets and scrambled eggs. Chervil is also a part of the classic French spice mixture Fines Herbes, which is often used in dishes with eggs, fish and poultry.
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