Chervil: (herb) Lacy, fem-like leaves of a plant of the parsley family. Much like parsley, but sweeter and more aromatic; anise-like flavor.
Available as fresh leaves or dried and crushed. Fresh has a hint of anise and dry has a hint of parsley flavor. That subtle, tender flavor-part anise, part parsley-that you’ve been trying to identify in the fish sauce, will almost certainly turn out to be chervil. Subtlety is key when using chervil in cooking. Although chervil will never dominate a dish, many cooks use it to enhance the flavors of other herbs accompanying it in recipes. Chervil is an important inclusion in the traditional French fine herbs blend of tarragon, parsley, chives and chervil. Chervil complements scrambled eggs and omelets, fish, poultry, cream cheese and herb sandwiches, salads and even mashed potatoes.