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Chervils from the Apiaceae family are a group of herbaceous plants cultivated in the herb garden to be consumed as a seasoning, either for its leaves - Anthriscus cerefolium - or for its bulb - Chaerophyllum bulbosum. The first one has leaves with an aniseed flavour and enhances salads, soups, and sauces. They are added at the end of cooking to preserve their aroma. As for the tuberous Chervil, with its slightly sweet hazelnut taste, it can be used in the same recipes as potatoes. Both have recognised medicinal properties and are rich in vitamins A and C, as well as minerals.

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