Chervil, the name given to two types of edible plants of the carrot family. Both have small white flowers clustered at the ends of several stems. The annual chervil, native to Eurasia, has parsleylike leaves that are used as a seasoning. The biennial chervil is native to Europe. The root—which has yellow flesh and dark skin—is the part that is eaten.

The annual chervil is Anthriscus cerefolium. The biennial is Chaerophyllum bulbosum. Both are of the family Umbelliferae.