Chervil

Chervil is one of a group of herbs in the parsley family with an anise aroma. I'm not fond of any of these herbs.

Chervil plants in flower
Chervil leaf
Dried chervil leaves
Chervil plants in flower
Chervil leaf
Dried chervil leaves

Species:Anthriscus cerefolium.
Origin:
Southern Europe or Western Asia.
Source:
During the Middle Ages, chervil was cultivated widely across Europe under the edict of Charlemagne, the Capitulare de Villis, and it is cultivated in the same areas today.
Used Part:
Leaves. They are normally used fresh, but can be preserved by deep-freezing or by making a pesto-like preparation (as with basil).
Family:
Apiaceae (parsley family).
Effect:
Sweet and aromatic, somewhat intermediate between parsley and anise and similar to cicely.
Etymology:
The Greek name of this plant and origin of the botanical name anthriscus is anthriskos (alternatively anthriskion). The species name cerefolium appears to mean "leaves like wax" and might refer to the bright green colour, but is more possibly a spelling mistake for cherifolium (Greek chairephyllon). The Roman name for chervil was derived from Greek chairein "to delight in" and phyllon "leaf", referring to the pleasant aroma of the leaves.
Most names in the contemporary tongues of Western Europe derive, as with the English name, from Latin cherifolium, e.g. Swedish körvel, Portuguese cerefolho and French cerfeuil. Northern Europeans often call the plant more precisely as "garden chervil" (e.g. Norwegian hagekjørvel), because it is not indigenous and cannot survive in the wild.
Since chervil is used and known mostly in Western Europe, languages of other countries often have no native term for that herb, but use descriptive terms that relate chervil to the more widely known relative parsley, e.g. Arabic maqdunis Faranji, Greek Frankomaintanos and Turkish Frenk maydanoz all mean "Frankish parsley". Even in English, chervil is sometimes referred to as "French parsley".
Uses:
Chervil is very popular in Central and Western Europe, the fresh leaves being chopped and added to soups, salads and fish dishes in much the same way as parsley or coriander leaves. Herbal vinegar usually contains a few leaves of chervil.
Chervil is especially popular in Germany and appears in the famous grüne Soße "green sauce". Chervil is one of the five components of the French fines herbes, a composition of fresh herbs used in France for decoration of cold and warm dishes. Fresh leaves also frequently appear in bouquet garni, although their fragrance does not tolerate long cooking periods very well.
The dried herb is less aromatic than the fresh, but many compositions of the French herbes de Provence contain dried chervil. In Northern Europe, chervil is often substituted by a related herb, cicely or Spanish chervil, which has a stronger, anise-like aroma.