Chervil

Name

Botanical Name

Family

Native to

 

Water

Sun

Soil

Height

Width

Space

Chervil

Anthriscus cerefolium

Apiaceae or Umbelliferae (used interchangeably)

Middle East, Southeastern Europe, and Southeastern Russia

Moist

Part shade - (especially in summer in hot climates)

Light, rich, and moist

 

 

10-16"

6-12"

6-12"

Price

4" Pots:  $2.20

6" Pots:  $3.50

Terracotta pots and other planters: 

Prices Vary

Description

Delicate, lacy, fern-like leaves with flat umbels of white flowers in early summer.  Leaves have a delicate anise-like flavor that is more distinctive than parsley.

Keeping it Going

  • Move to an area of part shade during hot weather.

  • Avoid afternoon sun in hot climates

  • Keep evenly moist - but do not over water

Won't Tolerate

  • Too much water

  • Badly drained soil

  • Hot, direct sun (in warm climates)

History

Points of Interest

  • Native to the Middle East, southeastern Europe, and southern Russia

  • The Apiaceae, or Umbelliferae, family includes: carrots, celery, parsley, etc.

  • Has a subtle anise flavor

  • Chervil was listed in a 15th century manuscript as an essential kitchen herb

  • Considered one of the fines herbes in French cooking along with parsley, tarragon, and chives 

  • It brings out the flavor of other herbs and complements most dishes

  • Flavor is at its peak right before flowering

  • Best used raw or at the end of the cooking process

  • Uses:  Main use is culinary, but has medicinal properties as well (has mild digestive properties when brewed into tea) 

  • Parts used:  Leaves - preferably fresh (cut just before flowering)

  • A single application of a balanced, slow-release fertilizer before planting should be sufficient.

©2017 by Provence Art and Antiques. Proudly created with Wix.com