Chervil is an annual herb related to carrots and parsley. Primarily grown for seasoning mild dishes, like poultry, seafood, eggs, and soups, it is sometimes known as "gourmet's parsley". Native to the Caucasus, it was spread throughout the Roman Empire. Some types of chervil are grown as root vegetables (easy to understand given their relationship with carrots); though popular in the 1800's, it is now virtually forgotten in all but French cuisine.

Eudicots; Apiales; Apiaceae; Anthriscus cerefolium

Like many herbs, it is thought that chervil possesses many medical benefits, such as being a digestive aid or for lowering blood pressure. Supposedly, infusing it with vinegar cures hiccups, and it can be used as a slug repellant. For myself, I've always enjoyed chervil with eggs, and I find that to be its natural flavor setting. I'm growing my first batch now, and am eager to try it fresh from the plant.