Hi everyone.  Fennel’s leaves and seed head looks alot like dill.  It is called  sweet fennel, but it smells and taste like licorice.  Use fresh leaves in salads.  The tender stems are eaten like celery.  The seeds, whole or ground are used in cakes cookies, and beverages.  Fennel does well with fish, duck, barley, rice, cabbage, beets, potatoes, eggs, and cheese.  Heat will distroy the delicate flavor of fennel leaves, so add to cooked recipes at the last moment.  This is a different kind of herb, so start out small and if you like the taste, experiment with it.  I grow all of the herbs that are listed, so if you have any questions or comments be sure to let me know.  The Herb Lady

Chervil has a special delicate parsley like flavor, which makes it one of the traditional fine herbs,  used alot in French cuisine.  You can use the leaves and stems in salads, soups, sauces, vegetables, chicken, white fish, and egg dishes.  Add chervil near the end of cooking to avoid flavor loss. Use it as a garnish or in a white sauce for fish add a teaspoon of fresh chervil, mix and serve over fish.  I hope you have fun with this herb.

The Herb Lady