This delicate herb is sometimes called garden chervil to distinguish it from similar plants also called chervil, or French parsley. The leaves are enjoyed for their sweet, anise-like taste--imagine parsley with a peppery, licorice overtone. It adds an herbal-anise flavor to poultry, seafood, vegetables, vinegars, cream soups, and vinaigrette dressings. Try it in scrambled eggs or omelets, cheese spreads, potato salad, and pasta sauces. Use it with fish and shellfish, and vegetables such as carrots and greens, asparagus, peas, and green beans.