Chervil, an herb with small leaves resembling flat-leaf (Italian) parsley, has a subtle flavor reminiscent of both parsley and anise. Store fresh chervil in the refrigerator, wrapped in paper towels and enclosed in a plastic bag. Dried chervil should be stored away from light, heat, and moisture for up to 1 year. Crush dried dill in the palm of the hand to release its flavor.
To chop or mince fresh chervil:
Holding the stems, gather the leaves into a tight, compact bunch. Using a chef's knife, cut across the bunch to chop the leaves coarsely. Discard the stems. To mince, gather the chopped leaves. Steadying the top of the blade, rock the knife in an arc until desired fineness is reached. For other herb varieties, see basil, bay leaves, borage, bouquet garni, chives, cilantro, dill, epazote, fennel, fines herbes, garlic chives, herbes de Provence, marjoram, mint, oregano, parsley, rosemary, sage, summer savory, tarragon, and thyme.