Chervil is cultivated in Europe for its lacy, decompound, aromatic leaves, which are used to flavour fish, salads, soups, eggs, meat dishes, and stuffings for poultry and fish. Herb mixtures such as the French fines herbes frequently contain chervil. Chervil has a delicate aroma and a taste reminiscent of anise
Chervil is a delicate annual herb. It was formerly called myrhis due to its  aroma similar to the resinous substance myrrh
In French cookbooks chervil is called 'pluches de cerfeuille'
MEDICINAL: 
Chervil is used for gout, skin conditions, digestion problems, high blood pressure, and other conditions
EDIBLE FLOWERS
The small white flowers of chervil bloom in charming clusters, making them a delightful addition to your plate. They serve as a beautiful garnish or can be tossed into salads for an extra pop of color.
For the best flavor, harvest the flowers when they are fully open. This ensures you capture their delicate taste at its peak.