Botanical Name: Anthriscus cerefolium
Chervil is a delicate culinary herb used frequently in French cuisine. It is a member of the parsley family with a mild flavor. This spring herb is often used in egg dishes. It is sometimes called French parsley.
Because of its delicate flavor, chervil is usually included in recipes, such as salads and soups, where it will not be overpowered by the other flavors.