• Steep sprigs of chervil in heavy cream overnight, strain out herbs and use the cream for sauces and savory puddings.

• Add a teaspoon of fresh, chopped chervil per egg to scrambled eggs and baked egg dishes.

• Add two tablespoons chopped chervil to basic vinaigrettes for a delicately pungent salad dressing.

• Slide a few sprigs of fresh chervil under the skin of chickens to be roasted. Add chervil to the pan juices for chicken gravy.

• Put two or three sprigs of chervil in the cavity of trout and other fish to be baked and served whole.

• Add chopped chervil to cooking liquids for fresh peas and beans, in pods or shelled.

• Mince chervil with tarragon and parsley and add to salads of mild lettuces like Boston, Bibb or red leaf.

• Add a tablespoon of minced chervil to each cup of Hollandaise or Bearnaise sauce for flavorful variations.