Joe --

They're two different plants with two different flavors, although they're both in the carrot family. Cilantro is the leafy part of the coriander plant, pretty strongly flavored, used a lot in Mexican and Asian cooking. Sometimes called Chinese parsley. It's sold in bunches, like parsley. Chervil has much smaller finer leaves, more subtly flavored, sweetish and grassy with a bit of licorice, and is a big favorite in France.

I like to stir some finely chopped chervil and chives into the eggs for an omelet, maybe with a bit of chevre.

michael