type of herb, Old English cerfelle "chervil," from Latin chaerephyllum, from Greek khairephyllon; second element phyllon "leaf" (see phyllo-); first element perhaps from khairein & [..]

A mild-flavored member of the parsley family, this aromatic herb has curly, dark green leaves with an elusive anise flavor. Though most chervil is cultivated for its leaves alone, the root is edible a [..]

A parsleylike herb, with a slight taste of anise. It must be added late in the preparation of a dish to preserve its flavor. Also called cicily and sweet cicily.

Pronounce it: chur-vilChervil is an annual herb that looks similar to flat leaf parsley but with a finer stem and more delicate, almost wilting leaves.It has a faint aniseed flavour and is one of the [..]

(CHER-vuhl) – Chervil is a mild-flavored herb and a member of the parsley family.  It has dark green curly leaves that have parsley-like flavor with overtones of anise.  Chervil is generally used fres [..]

A mild-flavored member of the parsley family, this aromatic herb has curly, dark green leaves with an elusive anise flavor. Though most chervil is cultivated for its leaves alone, the root is edible a [..]

Aromatic herb of the carrot family used as a flavoring in soups and salads.

A mild-flavored herb with a subtle anise flavor and bright green, lacy leaves. Chervil is a member of the parsley family and is best in its fresh form.  If chervil is not available, substitute an equa [..]

(n) aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and salads(n) fresh ferny parsley-like leaves used as a garnish with chicken and [..]