Chervil is native to southern Russia and SE Europe. Chervil has never taken off in the US, some herb heads believe that this may be due to it family relationship to the infamous English weed, cow parsley. Even the French mostly use chervil either in Fines Herbes or in Bearnaise sauce. Chervil's aroma is a bit sweet and its taste has light hints of anise with undertones of caraway, parsley and pepper. Chervil works well in combination with basil, chives, dill, mint, mustard, parsley and tarragon. Chervil goes well with asparagus, beets, carrots, chicken, cream cheese, cream soup, eggs, fennel, fish, green beans, lettuce, mushrooms, omelets, peas, potatoes, tomatoes, turkey, seafood, shellfish and vinaigrette dressing.