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1940, Rosetta E. Clarkson, Green Enchantments: The Magic Spell of Gardens, The Macmillan Company, page 253:
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[.]
(uncountable) Leaves from the plant, used as an herb in cooking, which have a mild flavor of anise.
2016, Susan Belsinger, Arthur O. Tucker, The Culinary Herbal, Timber Press, →ISBN, page 57:
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.
2017, Alice Arndt, Seasoning Savvy: How to Cook with Herbs, Spices, and Other Flavorings, CRC Press, →ISBN:
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.
chervil on Wikipedia.Wikipedia 
Anthriscus cerefolium on Wikispecies.Wikispecies 
Anthriscus cerefolium on Wikimedia Commons.Wikimedia Commons 
