Biting into an omelet at a French bistro, we can taste the anise-like sweet flavor of chervil that is found in many French dishes. Used by the Romans and Greeks more than 2000 years ago in rejuvenating tonics, chervil is also known as French parsley or gourmet parsley. Belonging to the parsley family and widely used by western and central Europeans, who steeped it in vinegar to help hiccups and digestion, it is a delicate tasting herb with a faint taste of licorice. Generally added towards the end of cooking, chervil is a staple of French cooking, and gives the distinct taste to béarnaise sauce. Chervil, along with parsley, chives and tarragon, is added to fines herbs and bouquet garni, typical seasonings to prepare soups, sauces and stocks and to flavor poultry, seafood and vegetables. This mix of herbs is added to bouillabaisse, beef bourguignon and pot au feu. Chervil is also used in Scandinavian salads, dressings, and chopped as garnish for eggs, soups, fondues, potato salads, meats and fish.