ANNUAL. This herb is a member of the carrot family. Chervil is one of the staples of classic French cooking. Along with chives, tarragon and parsley, it is used in an aromatic seasoning blend called “Fines Herbes.” Most frequently it is used to flavor eggs, fish, chicken and light sauces and dressings. It tastes like a cross between parsley and anise. Chervil’s flavor is lost very easily, either by drying the herb, or too much heat. That is why it should be added at the end of cooking or sprinkled on in its fresh, raw state. Height: 20 inches tall.