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Chervil

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  • Vegetables and herbs
Chervil (Anthriscus cerefolium)
Photo: Jardin botanique de Montréal (Josée Bouthot)
Anthriscus cerefolium
  • Anthriscus cerefolium
  • Anthriscus cerefolium

Onglets

Botany

Origin and description

Native to Europe and Asia, chervil was known in medieval times as “rich man’s parsley”. It resembles parsley and is used the same way. Its flavour is similar to anise and parsley.
Cycle: annual
Spacing: 25 cm
Height: 30-60 cm

Common name

Chervil

Latin name (genus)

Anthriscus cerefolium

English common name

Chervil

French common name

Cerfeuil

Botanical family

  • Apiaceae
Horticulture

Growing conditions

Exposure: Full sun, partial shade.
This herb likes moist soil and light shade.

Propagation

Sow seed outdoors in May and again in June for a continuous crop.

Use

Harvesting: Leaves as desired

Culinary use: It should be added to dishes before serving or toward the end of cooking. Chervil is popular in French cuisine, and is an ingredient in the blend known as fines herbes, along with chives, tarragon and parsley.

See also

Pests and diseases
Physiological disorders

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