Chervil is available in fresh leaf or dried.

The scientific name for chervil is anthriscus cerefolium. It is an herb that is very similar to parsley and often used in French cuisine. It is sometimes called garden chervil.

Yes, Chervil is and edible herb similar to parsley with a touch of anise flavor. Chervil is commonly used in soups, salads, sauces, egg dishes, chicken, fish and dressing.

Well obviously you don't 'make' chervil. Assuming you mean using substitutes to create a similar effect, I would use parsley exactly as the recipe says to use the chervil, then grind the anise seeds very finely and add them to the dish. Chervil has a very delicate flavour so don't use too much.

Chervil or parsley