FoodFood InformationHerbs&Spice
CHERVIL (Anthriscus cerefolium)
Chervil is an annual with curly and very finely cut and divided leaves like
parsley, growing on stems 1-2 feet tall. They smell and taste mildly of
anise. Clusters of white flowers grow in umbrella like clusters at the tops
of the flowering stems.
This herb and sweet cicely (Myrrhis odorata, which is also known as sweet
or giant chervil but is a perennial), are often confused with one another,
and when many early writers speak of chervil they are referring to sweet
cicely. Chervil, native to Russia and the Middle East, was once highly valued
as a salad herb, and during the Middle Ages the roots were eaten during
plagues with the curious stipulation that they be washed but never scraped
or 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 in
partial shade. Flower stems are often cut before they bloom to encourage
fuller foliage which is harvested in mid or late summer. If you allow flowers
to 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 their
flavor. The fresh leaves also can he added to salads.