Chervil (Anthriscus cerefolium) is a delicate herb with lacy, fern-like leaves and a subtle anise-like aroma. It has a mild, slightly sweet flavor with hints of licorice and parsley, making it a refined addition to fine cuisine. Often used in French cooking, it is a key ingredient in the classic "fines herbes" blend alongside parsley, chives, and tarragon. Chervil is best used fresh, as its flavor diminishes when cooked, and it pairs well with fish, poultry, eggs, and light sauces.