Growing Chervil

Chervil

Chervil (Anthriscus cerefolium) is one of the lesser-known culinary herbs but no less significant. In medieval times, Chervil was prized as the ‘finest salade herbe’. It was even listed as an essential ingredient in 15th-century manuscripts.

It is a hardy annual that grows about 25cm high. It has delicate green leaves that look a lot like Italian parsley or coriander. You can use it in place of parsley, both as a garnish and in cooking. When used in cooking, the taste is more distinctive with a slight hint of aniseed.

Chervil brings out the flavour of other herbs. The classic French combination, fines herbes, combines chervil with parsley, tarragon and chives. Some cooks use it as a replacement for basil when that is out of season.

The leaves provide a ready source of Vitamin C, so there’s a bonus to keeping a supply throughout winter. In central Europe, people traditionally use the herb as a ‘spring tonic’ that cheers the spirits.

Despite its delicate appearance, it is one of the herbs that prefers cooler weather. It tends to go to seed very quickly when it is hot. For a regular supply, plant or sow chervil monthly. This ensures the leaves will be ready for harvesting within six to eight weeks of sowing. Space the plants about 15cm apart and harvest the leaves before the plants start flowering.

During winter consider growing it in a pot in a sheltered, sunny area. Water regularly to keep the soil moist, but not sodden. In summer plant it out in an area of the garden that receives light shade. Water frequently in hot weather.

Chervil grows well in window boxes and containers. If you cut it back well, it will make an attractive bushy plant. This is perfect for borders or to edge a herb garden.

Culinary Uses

When you use chervil on its own, it adds fragrance to food. Use it in cream-based soups, delicate butter sauces, omelettes and scrambled eggs. You can also use it with soft cheeses, grilled fish (as part of herb butter), vegetables and salads. Add chervil at the end of cooking otherwise you will lose the subtle flavour.

It is best if you use the leaves fresh. However, you can keep them for a short while in the refrigerator if sealed in a plastic bag. Although Chervil doesn’t dry well, you can freeze the leaves or pound them into herb butter. You can also try infusing chervil leaves in vinegar.

Get your chervil seed from Kirchhoffs.