Chervil, sometimes called French parsley or garden chervil, is a delicate annual herb related to parsley. It is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes.
Chervil plants grow to 40–70 cm (16–28 in), with tripinnate leaves that may be curly. The small white flowers form small umbels, 2.5–5 cm (1–2 in) across. The fruit is about 1 cm long, oblong-ovoid with a slender, ridged beak. A member of the Apiaceae, chervil is native to the Caucasus but was spread by the Romans through most of Europe, where it is now naturalized. Chervil is one of the four traditional French fines herbes, along with tarragon, chives, and parsley, which are essential to French cooking. Unlike the more pungent, robust herbs such as thyme and rosemary, which can take prolonged cooking, the fines herbes are added at the last minute, to salads, omelettes, and soups. It is usually grown as a cool-season crop, like lettuce, and should be planted in early spring and late fall or in a winter greenhouse.