A very light parsley-like flavor with a touch of tarragon & myrrh, Chervil is one of the traditional ‘fines herbes’ in French cuisine. The Romans were so fond of it that they spread it all over Europe. You can use it in omelettes, salads or add it to soup. My favorite Winter & Spring soup has so much chopped chervil added that it turns emerald green. Delicious! It’s easy to grow, though you should transplant early & delicately to protect the tap root. It likes cool, moist conditions, so plant in the Fall & Spring & chose a shady location. Chervil will grow to 1’ wide & tall, so place individual plants 12” apart in good, fertile garden soil. Harvest by clipping off leaves as you need them. Chervil will eventually go to seed, making a delicate 2’ spike, but leave some flowers to attract beneficial insects & for seeds to self sow.