How to Grow Chervil (Anthriscus cerefolium)
- Plant: annual
- Height: 45cm
- Soil: average, moist
- Exposure: partial shade
- Propagation: seeds
- Uses: culinary
Chervil is an annual with curly and very finely cut and divided
leaves like parsley, growing on stems 45cm tall. They smell and taste
mildly of anise. Clusters of white flowers grow in umbrella like
clusters at the tops of the flowering stems.
This herb and sweet cicely which is also known as sweet or giant
chervil but is a perennial are often confused with one another, and when
many early writers speak of chervil they are referring to sweet cicely.
Chervil was once highly valued as a salad herb, and during the Middle
Ages the roots were eaten during plagues with the curious stipulation
that they be washed but never scraped or pared. The leaves were also
dried and applied to bruises in a compress.
Chervil is grown from seeds in good, slightly moist garden soil and
in partial shade. Flower stems are often is harvested in mid or late
summer. If you allow flowers to mature, chervil will reseed itself
Although chervil often is considered a gourmet parsley, it has a more
pronounced, slightly anise-like flavor. When used with other herbs it
enhances their flavor. The fresh leaves also can be added to salads.
| Anise |
Bee Balm |
Dittany of Crete |
Lemon Balm |
Lemon Verbena |