Mediaeval people cherished chervil (Anthriscus cerefolium) for spring cleansing, digestion, and boosting the mood, symbolising new life with its flavour, similar to anise. It was used in soups, particularly Lenten ones, teas, and as a digestive aid, sometimes as a magical form of protection . It was called ‘myrrhis’ because it smelled similar to myrrh,…