Editing Chervil (section)

{{short description|Species of plants}}
{{about|the culinary herb|the root vegetable|Chaerophyllum bulbosum|other plants sometimes referred to as chervil|Anthriscus|and|Chaerophyllum}}
{{Use dmy dates|date=March 2021}}
{{Speciesbox
|name = Garden chervil
|image = Illustration Anthriscus cerefolium0.jpg
|genus = Anthriscus
|species = cerefolium
|authority = ([[Carl Linnaeus|L.]]) [[Georg Franz Hoffmann|Hoffm.]]<ref>Gen. Pl. Umbell.: 41 (1814)</ref>
|synonyms = 
*''Anthriscus chaerophyllus'' <small>St.-Lag.</small>
*''Anthriscus longirostris'' <small>Bertol.</small>
*''Anthriscus sativa'' <small>Besser</small>
*''Anthriscus trachysperma'' <small>Rchb. ex Nyman</small>
*''Cerefolium sativum'' <small>Besser</small>
*''Cerefolium sylvestre'' <small>Besser</small>
*''Cerefolium trichospermum'' <small>Besser</small>
*''Chaerefolium cerefolium'' <small>(L.) Schinz</small>
*''Chaerefolium trichospermum'' <small>(Schinz & Thell.) Stankov</small>
*''Chaerophyllum cerefolium'' <small>(L.) Crantz</small>
*''Chaerophyllum nemorosum'' <small>Lag. ex DC.</small>
*''Chaerophyllum sativum'' <small>Lam.</small>
*''Myrrhodes cerefolium'' <small>(L.) Kuntze</small>
*''Scandix cerefolium'' <small>L.</small>
*''Selinum cerefolium'' <small>(L.) E.H.L.Krause</small>
|synonyms_ref =<ref>{{cite web |url=http://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:837913-1#synonyms |title=''Anthriscus cerefolium'' (L.) Hoffm. |author=<!--Not stated--> |date=2017 |website=Plants of the World Online |publisher=Board of Trustees of the Royal Botanic Gardens, Kew |access-date=12 July 2020 }}</ref>
}}

'''Chervil''' ({{IPAc-en|ˈ|tʃ|ɜr|,|v|ɪ|l}}; '''''Anthriscus cerefolium'''''), sometimes called '''French parsley''' or '''garden chervil''' (to distinguish it from similar plants also called chervil), is a delicate [[annual plant|annual]] [[herb]] related to [[parsley]]. It was formerly called myrhis due to its volatile oil with an aroma similar to the resinous substance [[myrrh]].<ref>{{cite journal |last1=Farooqi |first1=A.A. |last2=Srinivasappa |first2=K.N. |title=Chervil |journal=Handbook of Herbs and Spices |date=2012 |pages=268–274 |doi=10.1533/9780857095688.268|isbn=9780857090409 }}</ref> It is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture {{lang|fr|[[fines herbes]]}}.