A subtle but strong flavour, best enjoyed fresh since it fades on drying, makes chervil (Anthriscus cerefolium) a favourite in omelettes, fried mushrooms, mixed salads and soups. It grows fast and easily, yet dislikes heat: give it light, cool, well-drained soil and shade through summer, and leaves are ready within weeks.
| Name | Anthriscus cerefolium |
|---|---|
| Family | Apiaceae (parsley family) |
| Type | herb plant, annual |
| Height | 16 to 24 inches (40 to 60 cm) |
| Exposure | part sun and shade |
| Soil | light, airy |
| Flowering | early summer to early autumn |
| Harvest | mid-spring to early autumn |
Caring for it from sowing to harvest is easy and its growth is quite rapid.
Planting chervil, or sowing for those who prefer to start from seed, is rather easy.
First of all, chervil is an herb that doesn’t cope well with heat. It’ll be fine in the sun in spring and fall but will need shade in summer.
Chervil likes well-drained, light and rather cool ground.
Chervil is preferably sown in spring or fall.
Even though it isn’t very vulnerable to diseases and parasites, like most herbs and spices, chervil is nonetheless subject to being invaded by aphids and fungus, downy mildew and rust.
Chervil is rarely troubled, but three problems account for almost everything you will see on the leaves. The symptom tells you which one you are dealing with.
| Problem | Type | Symptom on the plant | What to do |
|---|---|---|---|
| Aphids | Pest | Small insects clustered on the stems and leaves | Treat against aphids |
| Downy mildew | Fungus | A type of mould on the leaves, which end up turning yellow | Apply organic treatments to eradicate it |
| Rust | Fungus, least common case | Leaves marked with brownish orange spots | Follow the treatments used to fight rust |
Like most herbs and spices, chervil isn’t very vulnerable, so a glance at the leaves each time you harvest is usually enough.
Harvest comes quickly after the sowing because there’s about 1 to 1½ months lead time from sprouting to harvest for the first chervil leaves.
Leaves are cut off whenever they’re needed, during the entire vegetation phase. Best wait for a full month after sowing though.
Common chervil or ‘Crispum’ chervil, this herb presents us with a subtle strong flavor that you will prefer fresh because it tends to lose its taste when dried.
It is native to Asia and it part of the wide Apiaceae family. Although it is part of the same family as turnip-rooted chervil, they clearly are of different species. As if to prove the point, turnip-rooted chervil leaves aren’t edible.
Being rather easy to grow, this plant is delicious when added to omelets, fried mushrooms, mixed salads, soups and gravy meals.
If you wish it to keep, it is best to freeze it, putting it in an airtight jar before doing so.
It’s also possible to simply hang it upside-down in a dry spot of the house, and you can snip off leaves as you need them.
Read also:
When pairing it with hot meals, don’t add it until the last moment, or it will lose all its flavor.
Snip it up just a bit with scissors and toss it in just before serving.
