Chervil--aka Anthriscus cerefolium , korvel, myrrhis, English parsley, gourmet's parsley, garden chervil, cerefolio, and salad chervil--is a hardy annual with delicate, lacy leaves. The Latin chaerophyllum means "festive herb" or "herb of joy." A member of the Apiaceae family, chervil looks (and tastes) a bit like parsley, with white flowers, and rounded, branched, hairy stems. The leaves are enjoyed for their sweet, anise-like taste--imagine parsley with a peppery, licorice overtone. Native to southern Russia and western Asia, today chervil is cultivated in France, the United States, and the Netherlands. Because it blends so well with other spices, you'll find chervil in bouquet garni and fines herbes blends. It's a key ingredient in bearnaise sauce, and in French potato soups. Chervil is also used in Spanish cooking, and in the Netherlands, where fresh chervil accompanies meals for sprinkling on salads and soups.