Chervil (Anthriscus cerefolium)

French cooking

Chervil (Anthriscus cerefolium), also known as French parsley, is a well-known culinary herb of the carrot family and frequently found in French cooking. It’s a key ingredient in fines herbes, often combined with fresh chives, parsley, tarragon and sometimes dried marjoram. By itself, it adds its unique parsley-anise flavor when added to eggs, cheese dishes, cream sauces and meats, including veal, chicken and seafood.

What are the common names for Chervil?

Chervil, Taxonomic Tree, Garden chervil and French parsley are the most common names. The scientific name is Anthriscus cerefolium.

What is the origin of Chervil?

Chervil is indigenous to south-eastern Europe, western Asia and central and southern Russia. It has been civilized in Europe since the 16th Century; at present it is cultivated and subspontaneous in all parts of the world


FamilyApiaceae ⁄ Umbelliferae – Carrot family
Plant typeBiennial, Herb
Flower colorWhite
Foliage colourGreen.
UsesChervil is widely used as a culinary herb
AttractsBees, beneficial insects and other pollinators

When does Chervil bloom?

It is in flower from May to June, and the seeds ripen from June to July.

How to care for Chervil?

The plant is self-fertile. It is Suitable for medium (loamy) light (sandy), and heavy (clay) soils and prefers well-drained soil. Suitable pH: acid, neutral and basic (alkaline) soils. Apply any organic fertilizer. It can grow in full shade (deep woodland) semi-shade (light woodland) or no shade. Water when the soil is dry but without overdoing it, or the roots will drown.

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