Anthriscus cerefolium aka Cow Parsley

Chervil, also known as French parsley or garden chervil, is a delicate annual herb that is related to parsley. It has tripinnate leaves that may be curly and small white flowers that form small umbels. The fruit of the Chervil plant is about 1 cm long, oblong-ovoid with a slender, ridged beak. Originally native to the Caucasus, Chervil was spread by the Romans throughout most of Europe, where it is now naturalized. It is one of the four traditional French fines herbes, along with tarragon, chives, and parsley, which are essential to French cooking. Chervil is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes. Unlike pungent and robust herbs like thyme and rosemary, fines herbes are added at the last minute to salads, omelettes, and soups. Chervil is usually grown as a cool-season crop and should be planted in early spring and late fall or in a winter greenhouse. Chervil is also a super rare houseplant that needs regular watering to thrive. It does best in long-lasting, direct light and should be less than 1 foot from a window. Chervil likes soil that is well-draining and may benefit from a gentle, organic fertilizer throughout the peak growing season. Chervil belongs to the Anthriscus genus and is native to the Middle East, Russia, and the Caucasus. Formerly called myrhis due to its volatile oil with an aroma similar to the resinous substance myrrh, chervil is a delicate herb that can add a unique flavour to your dishes.