Well, I don't know why someone would compare chervil and parsley, unless it's a situation like explaining to someone who's never had one what a kiwi tastes like. How do you describe a flavor? Chervil is lighter in flavor than parsley, in terms of tasting less green, if that makes any sense, and it has a somewhat, but not really, licorice flavor. Anyway, it is a delicate flavor, so use it where a delicate flavor can come through. Something where you want to highlight the flavor of the "star" ingredient without overwhelming it. I've used chervil to flavor butter for very delicately flavored fish like sand dabs or other fish of the sole family. I like it in the butter I melt for popcorn. It's an excellent flavoring for a very simple, lightly cooked omelet. It's also quite nice tossed into freshly cooked rice, to give the rice flavor without making it compete with other dishes. All of these suggestions are made regarding fresh chervil, I have never used dried chervil and have no idea if it is comparable to fresh or not.

i love basil and grow quite an assortment, but my favorite will remain genovese. can't beat the taste with fresh picked tomatoes and a little OO and cracked pepper, not to mention gravy and chicken and pasta and..... as for preserving it, although i will make oil throughout the summer months while the plants are abundant; i preserve it in salt. have a tight fitting container, layer it with kosher salt, then add a few leaves of basil but don't stack or overlap them, then a layer of salt, then basil and so on. make sure the container has a tight lid. you can store it in the frig and use as you need and although the leaves don't have that same texture right off the plant, the flavor is not compromised at all. the salt doesn't seem to take on the flavor, so i just use it as i go along in my cooking. i don't believe it has any taste dried, so i never bother with that method. i recently pulled a recipe off the internet for a basil jelly which i hope to can before the end of the season, when i normally harvest the abundance of mint and do the same. and i am very tempted to experiment with a basil ice cream recipe. maryanne

This has no place in my spice rack, either. It's another herb which is best used fresh, or frozen. Dried, it's like dried hay! Chervil should only be used fresh, as it loses its flavour on drying. It is a short-lived plant and should be sown at regular intervals to keep up supplies. In hot climates, it's a bit like coriander to grow - blink, and it's gone to seed! That doesn't stop me growing it, however. It's a good herb to have. Chervil can be substituted for parsley in any recipe  it has a distinctive, subtle, little Âbite (a hint of liquorice) but is otherwise similar in flavour. It goes well in cheese and egg dishes. Add to consommes, vegetables such as beans and peas, combine with lemon balm and add to fish dishes or chop into omelettes, scrambled eggs, potato salads and quiches. Use in green salads, with shellfish, chicken, veal eggs, cream, asparagus and tomatoes. Ingredient for fines herbes. The Wild Chervil ((Anthriscus sylvestris) is Cow (Dog) Parsley. It closely resembles poisonous plants like Hemlock, so best to leave it alone in case you pick the wrong one! Folklore: Served on Holy Thursday as it is said to represent new life and rebirth and was therefore heavily used during Lent. Chervil promotes lust. It is also regarded as a funeral herb and is used when wanting to contact the dead. In the Language of Flowers, it denotes sincerity. An infusion of the leaves helps dispel wind and ease digestion and sweetens breath. Used to treat respiratory problems. Often used as a detoxifier and to lower blood pressure. Externally, a strong infusion of the leaves will ease the pain of insect bites. Chervil vinegar, made with the seeds, helps stop hiccups. An infusion of the leaves makes a good skin cleanser and freshener which helps discourage wrinkles. It also makes a good hair rinse. Use the flowers in dried arrangements and both the flowers and leaves in potpourri. Good companion plant for radish.

One of my foodie friends gave me a gift of a box of spices from Penzey's, and one of the jars was cardamom pods. Recipes call for so little, I doubt I'll ever use it up -- an irony, because I know the reason she gave me that gift is that she is appalled at how long I keep my spices and herbs! Anyway, last night I made a lamb tagine (well, I made it in a slow cooker) because it called for both cardomom and charnushka, which was also in the box (I'd never heard of it). Yum, it was great! I had Googled "lamb" and "charnushka," and found this recipe from Laura Frankel, Jewish Slow Cooker Recipes (as reprinted in The Chicago Tribune). I omitted the fennel, because it was the only ingredient I didn't have in the house on a cold and snowy day, and I'm not crazy about it anyway. I also left out the red pepper flakes because DD and her delicate palate are home! Lamb Tagine Prep: 20 minutes Cook: 4 ¼ hours Makes: 10 servings Adapted from "Jewish Slow Cooker Recipes." 3 pounds lamb shoulder, cut into 2-inch cubes ½ teaspoon coarse salt Freshly ground pepper 2 tablespoons olive oil 2 Spanish onions, diced 6 carrots, peeled, diced 2 fennel bulbs, trimmed, cored, diced, fronds reserved for garnish 8 cloves garlic, chopped ½ cup each: halved pitted dates, halved dried figs, halved dried apricots 3 tablespoons Moroccan spice mix, see recipe 2 tablespoons tomato paste 2 tablespoons charnushka, optional 3 to 4 cups chicken or vegetable broth Strips of lemon zest, chopped cilantro (FEH!) or harissa Heat a 6-1/2 quart slow cooker to low. Pat the lamb dry with paper towels; season with salt and pepper. Heat a large skillet over medium-high heat; add olive oil. Brown the lamb on all sides, in batches, 5 to 7 minutes. Transfer the lamb to the slow cooker insert. Add onions to skillet; cook until lightly browned, scraping up any browned bits left behind by the lamb. Transfer the onions to the insert. Cook the carrots and fennel, stirring often, until slightly browned, about 5 minutes. Add the garlic; cook 1 minute. Transfer the vegetables to the insert. Add the dates, figs, apricots, spice mix, tomato paste and charnushka to the insert. Add broth to cover. Cover; cook on low until the lamb is tender. Serve with choice of lemon zest, cilantro or harissa. The tagine can be made and stored, covered, in the refrigerator for up to two days, or frozen for up to 1 month. To reheat gently, place the tagine in a covered casserole and heat in a 300-degree oven for 15 to 20 minutes. Serve with steamed couscous. Nutrition information Per serving: 467 calories, 47% of calories from fat, 24 g fat, 10 g saturated fat, 108 mg cholesterol, 29 g carbohydrates, 34 g protein, 498 mg sodium, 6 g fiber Moroccan spice mix Grind two 2-inch cinnamon sticks (broken into pieces) with 1 tablespoon coriander seeds; 1 teaspoon each cumin seeds and chili flakes; ½ teaspoon each fenugreek seeds and anise seeds and seeds from 1 cardamom pod. Transfer spice mix to a bowl. Stir in 1 teaspoon dark brown sugar if you wish. Store away from light in a tightly covered container for up to 3 months. If you dont have whole spices, consider this quick alternative: Mix 3 teaspoons ground cinnamon, 1 teaspoon each ground cumin and coriander, pinch ground cloves and salt and pepper to taste.