Chervil is the refined cousin of the parsley family. Delicate in looks, flavour and fragrance, the herb – with its feathery leaves – is far less assertive than other plants in its family, which includes celery, carrot and flat-leaf parsley.
In Hong Kong, chervil is more expensive than other types of parsley. To store it, wrap the base of the sprigs in a damp paper towel and put the herb in a plastic bag in the fridge, wetting the towel as needed.
Like other types of parsley, chervil loses much…
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