A delicate herb with feathery leaves, commonly used in French cooking to add a subtle anise-like flavor to dishes.
From Old French cerfeüil, derived from Latin caerefolium, itself from Greek chairophyllon meaning 'leaf of joy.' The plant name reflects ancient appreciation for its pleasant aroma and culinary properties.
Chervil was so valued in medieval herb gardens that it earned the nickname 'gourmet's parsley'—unlike regular parsley, its flavor is so delicate it completely disappears if you cook it too long, which is why French chefs add it at the very last second.
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