buffy said:

Bubblecar said:

dv said:

The canonical fines herbes of French haute cuisine comprise finely chopped parsley, chives, tarragon and chervil.

Don’t often find chervil around these parts, but it’s like an intermediate between parsley and tarragon.

I’ve grown it (I think I’ve still got some seed in my seed box) but never really found a use for it. It’s quite a pretty plant and self seeds quite profusely.

Mum had it in a mixed herb bed. Goes very well with chicken and hard-boiled eggs.