Chervil myrtle

Myrtle is one of the "refined vegetables" (fines herbes) of French cuisine.

It is mainly used to flavor poultry, seafood and fresh vegetables (such as carrots), soups and sauces.
It is more delicate than parsley and has the faint flavor of licorice or anise.

Anthriscus cerefolium, Anthriscus cerefolium, in English chervil, is sometimes called garden chervil to distinguish it from similar plants, it is also called chervil, myron, anthriskus or French parsley, chervil, is a sensitive annual herb related to parsley.

A member of the Selinoid family, it is native to the Caucasus, but was spread by the Romans to most of Europe, where it is now native.

Myroni helps delay skin aging.

It is also used to strengthen the digestive system and to reduce high blood pressure, mild tonic, with antioxidant effects.