chervil

Chervil, or Anthriscus cerefolium, is a small herb in the carrot family (Apiaceae) widely cultivated for its delicate, parsley-like leaves. Native to Europe and western Asia, it is now grown worldwide for culinary use and commonly included in fines herbes, a French herb blend used to finish dishes. The plant is valued for its subtle, anise-tinged aroma and fresh flavor.

Chervil grows to about 20–60 cm tall and has hollow, slender stems with finely divided, light-green leaves that are more feathery and tender than parsley. The small white flowers form an umbrella-shaped inflorescence (umbel) in early summer. Because the leaves are fragile, chervil is typically used fresh rather than dried, and it is often harvested before flowering.

Cultivation favors cool, moist, fertile soil and partial shade. It does not tolerate heat well and can bolt in warm weather. Seeds germinate in 7–14 days with light exposure; sow successively for a continuous harvest. Chervil is usually grown as an annual; harvest leaves as needed and avoid removing too much at once to encourage continued growth.

Culinary uses center on its fresh, mild flavor, which is slightly sweet with an herbal, anise-like note. The leaves are used to finish sauces, salads, eggs, fish, potatoes, and cucumbers. It is a key component of fines herbes, pairing well with parsley, chives, and tarragon. Dried chervil loses aroma, so it is best used fresh or frozen for later use.