Chervil or Charvil A member of the parsley family (Cerfeuil in French), this dried herb is much more aromatic. It blends well with tarragon in omelets or soups, and is most popular in European dishes, especially those from France. This herb pairs well with poultry and seafood and is a great addition to a simple vinaigrette. The stems of chervil can also be included in a bouquet garni.