Spice market: chervil

Chervil is the refined cousin of the parsley family. Delicate in looks, flavour and fragrance, chervil - with its feathery leaves - is far less assertive than other plants in the apiaceae family, which includes celery, carrot and flat-leaf parsley.

In Hong Kong, chervil is more expensive than other types of parsley. To store it, wrap the base of the sprigs in a damp paper towel and put the herb in a plastic bag in the fridge, wetting the towel as needed. Like other types of parsley, chervil loses much of its flavour when dried.

Chervil is used (with tarragon, chives and parsley) in the French seasoning mixture fines herbes. Along with thyme and bay leaf, it is one of the aromatics tied together with a string and used to flavour soups and stews (the string makes it easier to retrieve the herbs).

After making a mushroom soup, ladle it into bowls and drizzle with cream. Pick fresh chervil leaves from the stem and float them on the surface of the soup, as a pretty garnish. It's also used to flavour poultry and seafood. Chop the herb and scatter it over the dish just before serving.