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Chervil resembles carrot tops, to which it is related, but with paler green leaves that are more finely dissected. Also known as French parsley, chervil has a more delicate flavor than Italian parsley, but with an additional hint of anise.

There are two main varieties: plain and curly.

Chervil is a rich source of bioflavonoids, which may help your body absorb Vitamin C.

Place chervil stems in a glass of water, like a bouquet of flowers, and store in the refrigerator for up to a week.

Alternatively, wrap chervil in a damp paper towel, place in a sealed plastic bag and store in fridge for up to 5 days.

Chervil is particularly fragile and its flavor is easily lost when dried or when in contact with too much heat.

Soaking chervil in white wine vinegar is your best option for preserving this delicate herb’s flavor for more than one week.

Because warm weather causes chervil to bolt, it is generally a cool season crop; planted in early spring or late fall and harvested a few weeks later.