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Native to southern Russia and western Asia, today chervil is cultivated in France, the United States, and the Netherlands. Chervil looks (and tastes) a bit like parsley, with white flowers, and rounded, branched, hairy stems. The leaves are enjoyed for their sweet, anise-like taste--imagine parsley with a peppery, licorice overtone. It adds an herbal-anise flavor to poultry, seafood, vegetables, vinegars, cream soups, and vinaigrette dressings. Try it in scrambled eggs or omelets, cheese spreads, potato salad, and pasta sauces. Use it with fish and shellfish, and vegetables like carrots and greens, asparagus, peas, and green beans.