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James H. Schutte
Apiaceae
Anthriscus cerefolium
Chervil, French Chervil
The lush, green, fern-like foliage of chervil has the flavor of parsley and anise and bears airy umbels of white flowers in summer. This fast growing annual forms a lush, mounded clump of upright, leafy stems when temperatures are cool and mild. It is native to Europe and western Asia where its greens are used to flavor many dishes. In fact, it is best known as a component of the classic French herb mixture, fines herbes, which also contains chives, parsley, tarragon and marjoram, among others.
The deeply dissected leaves of chervil have many lobed leaflets with teeth, creating a feathery texture. They are bright green and smell of anise when crushed. In summer, lacy umbrella-like umbels of white flowers are produced in branched clusters above the foliage. Butterflies visit the blossoms followed by dry, brown seedheads. Mature seeds drop to the ground and creating seedlings the following season.
Grow chervil in full to partial sun and average to fertile soil. Sow seeds in the spring or late summer where winters are cold or autumn in areas with mild winters. Cut off the flower stems to keep plants from self-sowing. If subjected to high heat and drought, plants will bolt, or begin to flower, so chervil is best grown during cool seasons. It makes a lovely addition to herb gardens and is easily grown in containers.
12 - 1
1a, 1b, 2a, 2b, 3a, 3b, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24
Herb
Full Sun, Partial Sun
14"-20" / 35.6cm - 50.8cm
8"-10" / 20.3cm - 25.4cm
Early Summer, Summer, Late Summer
Europe, Eastern Europe, Southern Europe, Western Europe, Turkey, Western Asia
Neutral
Average
Clay, Loam, Sand
Very Fast
Average Water
Cushion/Mound-forming
Spring, Summer, Fall
Showy
White
Sandy Brown
Green
Yes
Single
No
Fine
Matte
Container, Edible, Herb / Vegetable
Butterflies
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