Garden chervil, or Anthriscus cerefolium, is a delicate annual herb that resembles parsley and tastes like mild basil or aniseed. The plant grows to a height of 12 to 24 inches and has light green leaves and small white flowers. Used primarily in French cooking, chervil also has medicinal properties.
Part of the fines herbes blend of French cuisine, the warm herb complements and enhances the flavor of white fish, chicken, eggs and zucchini. Chervil is also a tasty addition to herb butters, mild cheeses and potato dishes.
Used since the Middle Ages to treat a variety of ailments, chervil is a rich source of bioflavonoids that aid in vitamin C absorption and help reduce blood pressure. In horticulture, chervil functions as a trap crop to attract slugs.