Peppercorn, Pink

Chervil’s name comes from chaerophyllon, Greek for herb of rejoicing. A classic in French cuisine, it is used alone or as an ingredient in popular blends, such as Fines Herbes and Herbes de Provence.  Ancient Romans also used Chervil as a flavoring herb.

Chervil has a light mild flavor, between parsley and anise, but more delicate.  Add at the end cooking, so as not to diminish its flavor. Uses: butter and wine sauces, omelets and egg dishes, soups, salads, fish, chicken, and dressings. [Chervil]

Cilantro is the lacy leaf of the coriander plant.  Coriander seeds, also a popular spice, are produced by the leaves once they mature and dry.  The plant cannot be used for both, and must be harvested as either Cilantro or Coriander.

A common ingredient in salsa, use also in pestos, sauces, soups, egg dishes, guacamole, and dressings.  Pairs well with seafood and poultry.  Sprinkle on your salad or sandwich to add its aromatic flavor. [Cilantro]