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Herbs&Spice

CHERVIL

CHERVIL (Anthriscus cerefolium)

Chervil is an annual with curly and very finely cut and divided leaves likeparsley, growing on stems 1-2 feet tall. They smell and taste mildly ofanise. Clusters of white flowers grow in umbrella like clusters at the topsof the flowering stems.

This herb and sweet cicely (Myrrhis odorata, which is also known as sweetor giant chervil but is a perennial), are often confused with one another,and when many early writers speak of chervil they are referring to sweetcicely. Chervil, native to Russia and the Middle East, was once highly valuedas a salad herb, and during the Middle Ages the roots were eaten duringplagues with the curious stipulation that they be washed but never scrapedor pared. The leaves were also dried and applied to bruises in a compress.

Chervil is grown from seeds in good, slightly moist garden soil and inpartial shade. Flower stems are often cut before they bloom to encouragefuller foliage which is harvested in mid or late summer. If you allow flowersto mature, chervil will re-seed itself readily.

Although chervil often is considered a gourmet parsley, it has a more pronounced,slightly anise like flavor. When used with other herbs it enhances theirflavor. The fresh leaves also can he added to salads.