It's an annual, occasionally biennial. Grows to about 60cm high and 40cm wide. Resembles Parsley in appearance but has a more delicate, nutty flavour. Has light-green, lacy leaves and umbrella-like clusters of white flowers in summer on stems up to 60cm tall. Curly and flat-leafed varieties are available. Leaves smell faintly of aniseed and turn reddish-brown as the plant matures.

Cultivation: Sow slow-germinating seeds in early spring or summer, about 5mm deep at an ideal temperature of 13-18C. They need light to germinate. Germination usually occurs in 14-21 days but can take longer. Best sown in situ as seedlings do not transplant well – they sometimes bolt when transplanted. The night before sowing, pour boiling water over seeds and leave to soak overnight. Soil needs to be fertile and fairly moist. Chervil is not heat-tolerant, and is best grown in partial shade, in rich, moist soil. May bolt to seed when subjected to heat. A fast grower, it can mature within 6 weeks. It will grow indoors. Once established, chervil self-seeds readily.

Sorry, can't help with seeds, but you should find a plant at any herb nursery.