Chervil is a delicate annual herb related to parsley. It is commonly used to season mild-flavoured dishes. Chervil is used, particularly in France, to season poultry, seafood, young spring vegetables (such as carrots), soups, and sauces. Chervil is one of the four traditional French ‘fines herbes’, along with tarragon, chives, and parsley, which are essential to French cooking.
Chervil grows in many parts of the world with a moderate climate and probably originated in Southern Europe.