Chervil – Anthriscus cerefolium

The Romans were very fond of chervil and it listed in 15^th century scripts as an essential herb. It takes its botanical name from, cheirei and phylum meaning “that which rejoices the heart” because of its warming properties. All the parts of the plant can be used and they have a distinct aniseed smell.

Chervil is an annual growing to 16 inches in height, with hollow stems covered in silky hairs. Its tripinnate leaves are pubescent on the underside while its small white flowers which appear in May and June are borne in umbels and are followed by smooth fruits with a long beak.

 Chervil can be propagated from seeds. Sow in shallow drills made 12 inches apart, Chervil does not transplant well, treat as a biennial where soil is well-drained and sow in August. The plants will then have a longer season for the leaves to be used and for the seed to mature.

Medicinal Chervil water and the juice are used to help with blemished skin; the juice is mildly stimulating and but must be used sparingly, only two to three drops in water. Chervil has mild digestive properties. Culinary Chervil has a mild delicate taste, which is more distinctive than parsley and compliments most dishes. At one time the long tap - roots were boiled and candied and taken as sweetmeats, to warm and comfort a cold stomach. The leaves make a welcome addition to salads with their slight aniseed flavour. Add the leaves to a basic white sauce, its makes a wonderful accompaniment to any fish dish. Chervil is also used to garnish foods as it keeps its fresh green colour for quite some time after being cut. Add chervil to butters, add to soups and stews.

Back to A-Z of Herbs