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chervil
Chervil is primarily recognized as a staple of classical French cooking, often appearing as one of the four herbs in a bouquet garni. It possesses a subtle, anise-like flavor that is far more delicate than parsley or cilantro, making it suitable for light sauces and egg dishes where stronger herbs would overwhelm the palate.
As a culinary ingredient, it is treated as an uncountable mass noun when referring to the herb in general or as a quantity of foliage. While the plant itself can be counted in a botanical context, in a kitchen setting, it is typically measured by the bunch or pinch.