Anthriscus cerefolium. An essential herb of French cooking, often under utilized in North America but a PA Dutch classic! A delicate parsley-like plant with a hint of licorice aroma, its delicate anise like flavor disappears in cooking typically so add it just prior to serving or add raw leaves fresh to salads. Chervil likes to grow in a cool season, and it actually thrives in partial shade. Direct-sow chervil seeds in spring or late summer. Harvest the flowers just before they open, and make the most of the foliage before flowering begins. If allowed to flower and go to seed, it may self sow. Attracts beneficial insects. The fresh leaves are perfect mixed with salads, sprinkled on fish or meat, and even added to tomato juice. ~1/4-1/2 tsp per packet.