Plural of chervil, a delicate herb with feathery leaves used in cooking, especially in French cuisine.
From Old English cerfoile, borrowed from Old French, ultimately from Latin caerefolium, derived from Greek chairephyllon meaning 'delightful leaf.'
Chervil is one of the four 'fines herbes' of French cooking, but it's so delicate it loses flavor if cooked, which is why you'll always see it added at the very last second—the herb equivalent of a plot twist.
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