Anthriscus cerefolium is an annual herbaceous plant native to the Mediterranean regions of Europe; it forms dense patches of erect stems, 30-40 cm high, with small, thin green leaves, similar to parsley, with a delicate anise aroma. In summer it produces small pink or white flowers. A. sylvestris is perennial and has leaves similar to those of ferns.
Chervil is a relatively rare and used aromatic plant in our country. In fact, in Italy, parsley is much more common and used because it has a very similar flavor: however, chervil is more delicate and consequently it could be used effectively in all those dishes where the light flavor of the dish only needs to be enhanced from seasonings and absolutely not covered.
On the contrary, this aromatic is very popular in the countries of Central Europe and North America. Anthriscus cerefolium is very often found in recipes based on fish, meat or vegetables and assiduously becomes a decisive flavor in the accompanying sauces. If we like its flavor and we want to use it regularly in our kitchen, it is advisable to dedicate it to its cultivation in order to have it always available fresh.
Its leaves, in fact, can also be found dried on the market, but a large part of the perfume and flavor is dispersed during the process.