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Chervil

This herb is especially popular in France and is used much in the same way as parsley, although it has a sweeter, more delicate taste. It is best used at the end of the cooking process or simply sprinkled directly onto a finished dish as it loses a lot of its flavour if cooked for too long. It is well suited to fish dishes due to a hint of anise in its taste but it also goes well with chicken and egg dishes.

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