Chervil is native to southern Russia and SE Europe. Herb snobs love to talk about how dried herbs are worthless and not worth buying. Now while I agree that fresh trumps dried, dry herbs do have their place in any well stocked spice cabinet.
These same herb snobs will quickly reach for the quintessential French herb blend "fines herbs" which is a blend of chives, parsley, tarragon and you guessed it - chervil.
Chervil has never taken off in the US, some herb heads believe that this may be due to it family relationship to the infamous English weed, cow parsley (yuck!). Even the French mostly use chervil either in "fines herbes" or in Bearnaise sauce.
Chervil's aroma is a bit sweet and its taste has light hints of anise with undertones of caraway, parsley and pepper.
Chervil works well in combination with basil, chives, dill, mint, mustard, parsley and tarragon.
Chervil goes well with asparagus, beets, carrots, chicken, cream cheese, cream soup, eggs, fennel, fish, green beans, lettuce, mushrooms, omelets, peas, potatoes, tomatoes, turkey, seafood, shellfish and vinaigrette dressing.
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