Often called garden chervil to differentiate from other plants which go by the same name, this French herb is commonly used on poultry, seafood, and vegetables. Given its delicacy, it's added at the end of cooking or after, similar to how parsley will be sprinkled on a dish.
While the benefits are unproven, some believe it helps relieve digestive symptoms, like hiccups, and may lower blood pressure.
Research Support, Non-U.S. Gov't: Carlsen MH, Halvorsen BL, Holte K, et al. Nutrition Journal NIH Jan 2010