(1) Aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and salads
(2) Fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
(1) Choose five of the following fresh herbs: flat-leaf parsley, chives, mint, chervil , basil, dill, tarragon.
(2) Drizzle vinaigrette and garnish with chervil and gold leaf.
(3) Flat-leaf parsley, chervil or tarragon all work nicely in there, too.
(4) If desired, garnish each tartlet with a leaf of chervil or a small sprig of dill.
(5) No one I know has streams of sunshine constantly flooding their kitchen through leaded windows, alighting on creamware jugs filled with marjoram and chervil .