Chervil is also known as French parsley. It's flavour is delicate, you'll taste a hint of anise.
Any amount of cooking will destroy chervil's already mild flavour. Luckily, it's leaves are thin and tender to begin with making it well suited to tossing through a cooked dish at the very last second or eaten as is in salads.
A very popular leaf in the herb world. Fresh and aromatic, especially good when it's...
Many question whether Bay Leaves are necessary when called for in a recipe. Simply, yes. They add...