Chervil

Anthriscus cerefolium

COMMON NAMES

• Chervil
• Beaked Parsley
• French Parsley
• Garden Chervil
• Gourmet Parsley
• Salad Chervil

Chervil, a dainty annual that grows from 30 to 45 cm (12 to 18 inches) tall, is native to southern Russia, the Caucasus, and perhaps the Middle East.
Under the right conditions, plants may spread out to twice their height. The finely divided leaves resemble parsley, but are a lighter green and more feathery. There are both curly and flat-leaved forms. Foliage has a subtle anise flavor and fragrance, with a slight hint of pepper.
Chervil has thin, erect stems, and shallow roots.
Produces tiny white flowers in clusters similar to Queen Anne's lace. Blooms in early summer.
Grows well in pots, and may be cultivated indoors for winter use.
Leaves, flowers, and roots may all be eaten.

USES

Although chervil has never been widely employed as a medicinal herb, it was used in traditional herbal medicine as an expectorant and general stimulant, and to treat eczema, relieve stomach problems, and lower blood pressure.
Chervil is high in calcium.
Culinary uses - Use young chervil leaves in soups, salads, stews, seafood, egg dishes, and in béchamel and ravigote sauces. Essential in tabbouleh, and delicious with chives in warm potato salad. Always add leaves to your favorite recipe at the last minute for maximum flavor and aroma.
Chervil is often used to intensify the flavor of other herbs, and is included in the classic French fines herbes, along with parsley, chives, and tarragon.
Add finely chopped leaves to butter to make a delectable spread for fish while it is cooking, or when ready to serve. Use leaves as a garnish for vegetable dishes, especially beans and peas, and pork dishes.
Include flowers and leaves in stuffing.
Cook roots and serve hot or cold as a vegetable.
Flavor extra-virgin olive oil by adding fresh leaves.

HABITAT AND CULTIVATION

Chervil grows best in rich, loamy, well-drained soils that are slightly acidic, neutral, or slightly alkaline. Tolerated pH range is 5.0 to 8.2.
Prefers partial shade.
Chervil does not like heat and will bolt (flower and set seed) during hot, dry weather. Also intolerant of high humidity. Prefers cool spring or fall growing conditions, and withstands light frost.
Sow seeds outdoors about 2 weeks before your last spring frost date. As chervil has delicate roots and does not transplant well, sow seeds in fine soil where the plants are to grow. Seeds should be fresh, as they are only viable for a short time.
Plant seeds to 6 mm (1/4 inch) or less. Seedlings usually emerge in 7 to 14 days. Keep the soil evenly moist until after germination.
Plant new seeds every few weeks to ensure a constant supply of fresh leaves throughout the growing season.
Space plants about 25 cm (10 inches) apart.
May develop leaf spot in hot, humid weather. Susceptible to carrot weevils and aphids.
Indoor plants need 4 to 5 hours of direct sunlight or 12 hours of strong artificial light daily, and cool temperatures of no more than 16°C (60°F).
Growing in containers - Chervil is well suited to container growing on shady decks, or combined with spring pansies in window boxes out of direct sunlight. Provide a rich and organic planting mix of equal parts potting soil, peat moss, and composted manure, and add a bit of perlite or sand to ensure good drainage.
Grown indoors, pots of chervil are productive on a cool windowsill with east or north exposure. Plastic pots or containers with a diameter of 8 to 10 inches (20 to 25 cm) will help to keep soil moist. Combine packaged potting soil and peat-based soilless mix in equal amounts, and fertilize once a month through the winter. Check containers twice a week to see if water is required, and more often if you use clay pots. With two or three successive sowings, you can have fresh leaves during the cold months.

COLLECTION AND HARVESTING

Begin picking outside leaves when plant is about 15 cm (6 inches) tall. Continue harvesting the leaves throughout the growing season, as frequent harvesting encourages new leaf growth.
Pick the leaves just before use, as they wilt quickly and don't store well.
Freeze finely chopped, fresh, young leaves in a little water in ice cube trays.
Drying chervil is not recommended, as the leaves lose their flavor and aroma.

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