From the above link:Seasons/Availability
Chervil is available year round with a peak season in early Spring.
Chervil is an indispensable herb in the French kitchen. It is known as one of the fine herbs, along with tarragon chives and parsley. Its prolific hardiness and easiness to grow make it a great annual to plant in any garden. There are several names for fresh chervil, including cicily, French parsley and cerfeuil.
Chervil is a feathery, fern-like herb and a member of the carrot family, Umbelliferae. This family of herbs is classified by aromatic plants with hallow stems. Chervil clearly qualifies as a sensory herb with aromatics of anise and parsley and equivalent nuances of flavors that warm the palate. Once chervil plants mature, they produce small, white, edible flowers that resemble the shape of an umbrella.
Chervil pairs well with eggs, fish, asparagus, potatoes, light sauces and vinegar based-sauces. Process fresh chervil with garlic, pecorino, toasted pine and olive oil into pesto and toss with hot pasta. Blanche diced potatoes and dress them with vinaigrette while warm, cool to room temperature and toss with chopped chervil. Add minced chervil and shallots to olive oil and vinegar, then whisk to combine and toss with baby lettuce, asparagus and almonds. Chervil will keep, dry and refrigerated, for up to a week.
Chervil is native to the Caucasus region of Eastern Europe and was spread throughout Europe by the Romans. It was once referred to as 'myrris" because of the volatile oils extracted from its leaves bear the same intense aromas of the biblical substance, myrrh.
To wash herbs, put them in a large bowl of cool water and swish them to release grit. Lift the chervil out of the water with your hands, a sieve, or a skimmer. If you see a lot of grit on the bottom of the bowl, wash it again in a fresh bowl of water. Spin it dry in a salad spinner or gently blot it dry by rolling it up in a clean towel.
A sharp knife is imperative for chopping herbs. A dull one will crush and bruise tender leaves, giving you blackened rather than green results. You can use scissors to snip off small amounts.
The more tender the herb, the closer to cooking time you'll need to chop it. If you chop chervil in advance, cover it with plastic wrap punctured with a few air holes and refrigerate it. You can save leftover chopped herbs for a day or so, but sniff them before using.