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The French love their cerfeuil or chervil so much that it is also known as ‘French parsley’. The Romans grew it for the kitchen and medicine; in the Middle Ages, people drank chervil tea to cure their hiccups.

One of the fines herbes, chervil is usually added at the end of the cooking process; the flavour is delicate, with a faint taste of liquorice or aniseed. It’s often used on poultry, seafood, soups and sauces.

Herbs and spices

Text © Dana Facaros

Image by Edsel Little