On Food and Cooking

small, pale, finely divided leaves, and a
delicate flavor that comes from relatively
small amounts of the tarragon aromatic
estragole; it’s best used raw or barely
warmed, since heat drives away its flavor.
Chervil is a component of the French mixture
fines herbes.

Herbs   of  the Carrot  Family

Angelica Angelica   archangelica

Celery Apium    graveolens

Chervil Anthriscus  cerefolium

Coriander   leaf Coriandrum sativum

Dill Anethum    graveolens

Fennel Foeniculum   vulgare

Lovage Levisticum   officinale

Mitsuba Cryptotaenia    japonica

Parsley Petroselinum    crispum

Saw-leaf    herb Eryngium   foetidum