For the love of Chervil! I discovered it a few years ago at a local nursery, and hat a great discovery. At the time I thought it was a type of French parsley, of course it wasn't, but I now know I never want my herb garden to be without it.

Chervil grows well on the Coast. It is planted with the rest of my herbs, in a sunny, fairly dry spot, where it continuously thrives. For best results harvest chervil in the early summer before the weather gets hot and all goes to seed. This a definite self seeder, so I let my plant go wild! The following year I have new chervil popping up everywhere. After it goes to seed, I leave it and later in the summer I use some of the tiny white flowers as garnishes for salads and miniature bouquets.

Chervil has a slightly anise flavor that is very nice mixed with mesclun. A great use is in couscous and rice salads. It's also perfect with chicken and fish. So if you don't have chervil, your best to run and get some, your cooking just won't be the same!