chervil

noun

Etymology: From Middle English chervell, from Old English cerfille, from Anglo-Norman chervele (compare Jèrriais chèrfi), from Latin caerefolium, from Ancient Greek χαιρέφυλλον (khairéphullon).

1. A leafy herb, Anthriscus cerefolium, resembling parsley.

   “The life of one plant would be affected by another. Rue was definitely hostile to basil, rosemary to hyssop, but coriander, dill and chervil lived on the friendliest of terms[.]”

2. Leaves from the plant, used as an herb in cooking, which have a mild flavor of anise.

   “No herb, except perhaps tarragon, is quite so French as chervil, an association that is not surprising for a nation known for its celebration of fine food and the subtle use of herbs.”

   “Cook fresh chervil leaves very little, if at all. They are best when added to a dish after it has been cooked, or toward the end of the cooking time.”