Chervil (Anthriscus cerefolium) is an annual herb that is best known for being a “sweet” herb. Many people grow chervil to be used in desserts and drinks. The flavor is often described as a combination of parsley and licorice. The chervil herb is also known as gourmet parsley or French parsley.
Chervil Culinary Uses
The most popular use for chervil is in cooking, especially French cuisine. It is used in omelets and other egg recipes, salads, soups and Béarnaise sauce. It is also used in drinks and desserts.
Chervil Medicinal Benefits
Chervil is a good source of calcium and potassium.
Chervil is one of the few herbs that grows best in shade and moist soil. Much like cilantro, chervil will bolt quickly in heat, so keep it away from full sun. Chervil also prefers rich soil.
Chervil is a delicate plant and does not like to be disturbed once it starts growing. Because of this, chervil should be sown directly where it will be growing in the garden. Germination can be a bit slow, so be patient. The best time to plant chervil is after all threat of frost has passed. Chervil herb can tolerate some frost, but grows best in the cool season right after frost has passed.
Information is for educational and informational purposes only and may not be construed as medical advice. The information is not intended to replace medical advice or treatment offered by healthcare professionals.