(Anthriscus cerefolium)                           Annual

 

Chervil is thought to have originated in Europe or Asia, but was introduced to France and England over 2,000 years ago. It is a traditional herb of Lent because of its cleansing properties.

Chervil combines with parsley, thyme and tarragon as one of the fine herbs of French cooking. It has a sweet anise flavor and a delicate, almost fern-like, appearance. Chervil is closely related to parsley and can be used in most of the same ways that parsley is. Unlike parsley, however, it grows close to the ground and reaches only 3 to 6 inches tall.

Chervil is hardy to only about 25 degrees but you can harvest the leaves all winter. Southern gardeners should be certain to harvest the leaves before the warm weather - leaves turn purple once the weather turns warm for more than a day.

Growing Tips:

Sun Exposure: Partial shade
Water Requirements: Water lightly and often
Soil Type: Loamy, well-draining soil
Where to Plant: Near a tree or shrub or among taller plants for shade
Harvesting: Before the warmth of spring
Growth Habit: Medium