chervil

Etymology

From Middle English chervell, from Old English cerfelle, from Anglo-Norman chervele (compare Jèrriais chèrfi), from Latin chaerephylla, plural of chaerephyllum, from Ancient Greek χαιρέφυλλον (khairéphullon).

noun

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