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Chibolles and Chervelles and ripe chiries manye.

Piers Plowman.

Chervil was much used by the French and Dutch “boyled or stewed in a pipkin. De la Quintinye recommends it to give a ‘perfuming rellish’ to the salad, and Evelyn says the ‘Sweete (and as the French call it Musque) Spanish Chervile,’ is the best and ought ‘never to be wanting in our sallets,’ for it is ‘exceeding wholesome and charming to the spirits.’ … This (as likewise Spinach) is used in tarts and serves alone for divers sauces.”