Botanical Name - Anthriscus Cerefolium.

Position - Cool moist and shaded position.

Spacing - Best to leave in the pot it was in when purchased.

Uses -

Chervil is related to parsley.  The leaves resemble carrot tops and the flavour is part anise and part parsley.  Widely used in French cooking, most frequently in fish and chicken.  Also compliments eggs, cream cheese, salads and even potato.  Chervil has been used as an eyewash to refresh the eyes, the tea is also used to aid digestion. 

Care -

Chervil goes to seed quickly in hot conditions.  To promote growth and a longer season pinch off the tops.  Use only the young leaves.  Chervil does not like to be transplanted.