Chervil

Chervil is related to carrot, and looks a lot like it with fine-leaved, bushy top growth and a long tap root. Unlike most herbs chervil prefers a cool, damp and shady location. It has a light licorice flavour that goes well with poultry and seafood, but is versatile enough to add to many other dishes too.  It loses its flavour as the leaves age and change colour so only the young green leaves are used. Its flavour is also lost quickly with heat so is generally added near the end of the cooking process. Much celebrated in French cuisine, it is also an ingredient of 'fines herbes', along with chives, tarragon and parsley.