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Chervil is cultivated in Europe for its lacy, decompound, aromatic leaves, which are used to flavour fish, salads, soups, eggs, meat dishes, and stuffings for poultry and fish. Herb mixtures such as the French fines herbes frequently contain chervil. Chervil has a delicate aroma and a taste reminiscent of anise
Chervil is a delicate annual herb. It was formerly called myrhis due to its aroma similar to the resinous substance myrrh
In French cookbooks chervil is called 'pluches de cerfeuille'
