Chervil (Anthriscus cerefolium) is a delicate annual herb related to parsley. Sometimes called garden chervil, it is used to season mild-flavored dishes and is a constituent of the French herb mixture fines herbs. Sometimes referred to as "gourmet's parsley", chervil is used to season poultry, seafood, and young vegetables. It is particularly popular in France, where it is added to omelettes, salads and soups. More delicate than parsley, it has a faint taste of liquorice. Chervil is sometimes used to repel slugs. Chervil had various traditional uses. Pregnant women were bathed in an infusion of it; a lotion of it was used as a skin cleanser; and it was used medicinally as a blood purifier. It was also claimed to be useful as a digestive aid, for lowering high blood pressure, and, infused with vinegar, for curing hiccups. Chervil is best grown seeded in place - transplanting can be difficult, due to the long taproot. It prefers a cool and moist location, otherwise it rapidly goes to seed (also known as bolting). Regular harvesting of leaves also helps to prevent bolting. If plants bolt despite precautions, the plant can be periodically re-sown through the growing season, thus producing fresh plants as older plants bolt and go out of production.

Chervil grows to a height of 12 to 24 inches, and a width of 6 to 12 inches.