Munching clumps of fresh chervil in the spring is a bright and delicious way to awaken the slumbering senses. It's terrific fresh in salads and as a garnish, to add a mild, sweet pizazz to any dish. It's a relative of parsely but with a more delicate flavor, and is one of the components of the French herb mixture <span style="font-style: italic;">fines herbes. </span>
