According to Nation's Restaurant News, chervil's making a comeback in high-end kitchens, where it's being called "the new parsley." The curly dark stems are less expensive than other garnishes like microherbs, and they're prized for their delicate demeanor and slightly anise-like, bitter quality. Chervil rarely makes an appearance in my kitchen (save for the occasional navarin of lamb), but considering it's about to hit peak season, perhaps it's time to let it into my culinary life. Are you familiar with chervil?
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