Chervil is a delicate and aromatic herb that is commonly used in culinary applications.  Chervil is an annual or biennial herb that grows to a height of about 12 to 24 inches (30 to 60 centimeters). It has finely divided, fern-like leaves with a delicate appearance. The leaves are bright green and have a mild, subtle fragrance.  Chervil may produce small white flowers in umbrella-shaped clusters during its second year of growth.
Chervil has a mild, sweet, and slightly anise-like flavour. It is often described as a cross between parsley and tarragon.  The aroma is delicate and fresh, making chervil a valuable herb for enhancing the flavour of dishes without overpowering them.  Highly regarded in French cuisine, where it is often used in various dishes, particularly in combination with other herbs such as parsley, tarragon, and chives.  It is a key ingredient in fines herbes, a classic French herb blend that also includes parsley, tarragon, and chives. Chervil is often added to omelets, salads, soups, and sauces.It is also a popular garnish for seafood, chicken, and other dishes.
Chervil has a history of use in traditional herbal medicine.  It was believed to have various medicinal properties, such as being a mild diuretic and a digestive aid.  Some cultures have used chervil as a remedy for coughs and respiratory ailments. It can be used as an eye wash by steeping the leaves in boiling water and allowing to cool and then applied with a soft cloth or cotton wool to aid conjunctivitis, inflammation etc.