Chervil is related to herbs like parsely, which are able to survive winter. It originates from the south of Europe and West - Asia. Chervil was taken to North - Europe by the Romans, who mainly used is as medicine. Chervil has to be bred in moist, shallow, humus ground.
Both the seeds and the leafs are applied for cooking and taste a little like celery. The leafs are mainly used for salads, casserole, sauces, and soupes. The seeds are being used for flavouring bread. Next to this, lovage improves digestion.
