Common Names:

Chervil, French Parsley, Gourmet Parsley

Quick Glance:

• Common Use: Culinary herb used for its delicate, parsley-like flavor in salads, soups, sauces, and garnishes.

• Growth Habit: Upright, bushy annual herb with finely divided, feathery leaves.

• Plant Size: Typically grows 12–24 inches tall and 6–12 inches wide.

• Light Needs: Thrives in partial shade; tolerates full sun in cooler climates.

• Key Feature: Tender, fern-like leaves with a subtle anise flavor and aromatic quality.

ID:

Scientific Name: Anthriscus cerefolium

Family: Apiaceae

Physical Description:

Chervil is a fast-growing annual herb with delicate, fern-like leaves that are bright green and finely divided. It produces small, flat clusters of white flowers in umbels during the summer. The plant has a subtle, anise-like aroma and flavor, making it a favorite for culinary use.

Plant Size:

• Height: 12–24 inches.

• Width: 6–12 inches.

Light Requirement:

Prefers partial shade, especially in warmer climates, but can tolerate full sun in cooler regions.

How to Grow:

• Soil: Thrives in well-draining, fertile soil rich in organic matter with a neutral to slightly acidic pH (6.0–7.0).

• Transplanting: Chervil has a delicate taproot and does not transplant well. If starting indoors, use biodegradable pots to minimize root disturbance. Transplant seedlings when they have 2–3 true leaves, spacing them 6–12 inches apart. Handle carefully to avoid damaging roots.

• Watering: Keep soil consistently moist, as chervil prefers evenly moist conditions. Mulch can help retain moisture and regulate soil temperature.

• Fertilizing: Apply compost or a balanced fertilizer at planting. Chervil is a light feeder and does not require heavy fertilization.

• Harvesting: Begin harvesting leaves when the plant is about 6 inches tall. Use scissors to snip individual leaves or cut the entire plant at the base for a larger harvest. Harvest before the plant bolts for the best flavor.

Container Growing:

• Container Size: Use a pot at least 8–10 inches deep with good drainage.

• Soil: Fill with nutrient-rich, well-draining potting mix.

• Watering: Water consistently to keep the soil evenly moist but not waterlogged.

• Placement: Position the container in partial shade or a spot that receives morning sun and afternoon shade.

Pest Management:

• Common Pests: Aphids and slugs.

• Solutions: Spray aphids with water or use insecticidal soap. Hand-pick slugs or use organic slug traps.

• Diseases: Chervil is relatively disease-resistant but may develop root rot in poorly drained soil. Ensure proper drainage and avoid overwatering.

Spreading Habit:

• Spreading: Chervil grows in compact clumps and may self-seed if allowed to flower.

• How to Handle: Remove flower stalks to prevent self-seeding if you want to control its spread.

Companion Planting:

Chervil grows well with other shade-tolerant herbs and vegetables:

• Lettuce and Radishes: Enhances growth and flavor while providing some pest protection.

• Carrots and Parsnips: Helps deter aphids and carrot flies.

• Coriander and Dill: Complements other delicate, cool-season herbs.

How to Use:

• Culinary: Chervil leaves are best used fresh and are a key ingredient in French cuisine, particularly in fines herbes blends. Add to salads, soups, and sauces, or use as a garnish. Chervil loses its flavor when cooked, so add it at the end of cooking or just before serving.

• Medicinal: Traditionally used as a mild digestive aid and to soothe skin irritations. Chervil is rich in vitamins A and C.

• Ornamental: Its delicate foliage makes it an attractive addition to herb gardens, borders, and container displays.

Recipe Ideas:

1. Chervil Dressing:

   • Ingredients: Fresh chervil leaves, olive oil, lemon juice, Dijon mustard, salt, and pepper.

   • Instructions: Whisk together olive oil, lemon juice, and Dijon mustard. Finely chop chervil leaves and stir into the dressing. Season with salt and pepper to taste. Use as a topping for salads, roasted vegetables, or fish.

2. Chervil Salad:

   • Ingredients: Fresh chervil leaves, mixed greens, lemon juice, olive oil, and salt.

   • Instructions: Toss chervil leaves with mixed greens. Drizzle with lemon juice and olive oil, then season with salt to taste.

3. Chervil Omelette:

   • Ingredients: Eggs, milk, fresh chervil leaves, butter, salt, and pepper.

   • Instructions: Whisk eggs and milk, then stir in chopped chervil leaves. Cook in butter over low heat until set. Season with salt and pepper.