Wild chervil

Among the most well-known plants from the Apiaceae family, along with the wild carrot, wild chervil is very widespread and grows in hedgerows and at the edges of forests. This perennial plant, harvested in France sometimes twice a year, has lightly fragranced leaves and small white flowers with 5 petals. Young leaves and the fruit of wild chervil are edible, taste a lot like cultivated chervil, and are often used in soups in Japan. The flowers can be sprinkled over salads, and the seeds can be used as a condiment.