Lovely crunch cabbage - I saw that eye roll. Have you tried sautéing cabbage? First cook some tomato and onion add apiece, say garlic, chilli and salt add chopped cabbage and sauté, yum!

Chervil is popular in French cooking and tastes a little like a posh parsley with a slight aniseed or is it mint or tarragon flavour? Either way it's delicious and adds a freshness  to scrambled eggs and salads.

Dill with it's lovely feathery leaves tastes a little like anise and goes well with seafood, chicken and pork. It works well as a garnish too.