Chervil is an aromatic herb belonging to the carrot family (Apiaceae). The plant has finely divided, light green leaves with a delicate anise-like flavour and a subtle aroma reminiscent of fennel and parsley. Chervil is a fast-growing herb that is mainly cultivated during spring and early summer. Under cool conditions, fresh leaves can be harvested throughout much of the growing season.
In the kitchen, chervil is highly valued for its refined, slightly sweet aniseed flavour. The young leaves are used in salads, soups, sauces, stews, dressings and herb butter. Chervil also pairs beautifully with fish, chicken, veal and egg dishes, while adding a fresh flavour to potatoes and vegetables. It is one of the classic ingredients of the French fines herbes herb mixture. Because prolonged cooking causes much of its delicate aroma to disappear and the leaves to change from bright green to grey-green, chervil is best added just before serving. The leaves can also be frozen with very little loss of flavour.
Chervil has been used as a medicinal herb for centuries. The leaves contain essential oils, flavonoids, vitamin C and minerals. In traditional herbal medicine, chervil is used to support digestion and as a mild diuretic. It has also been used to help relieve minor stomach and intestinal complaints and is enjoyed as a calming herbal tea. Crushed fresh leaves were traditionally applied externally in compresses to soothe irritated skin and minor insect bites. Although these uses have a long tradition, scientific evidence for many of these effects remains limited.
Chervil can also be used as a natural dye plant. The fresh leaves and stems produce a soft yellow-green to light green dye, particularly suitable for colouring wool and silk. When used with a mordant such as alum, the colours become brighter and more colourfast. The resulting shades are subtle and appreciated for their natural appearance.
Chervil flowers from June to August with delicate white umbels. In herb cultivation, the leaves are usually harvested before flowering, when they are at their most tender and aromatic. Hardy annual. Height: 30 - 60 cm.
Outdoor sowing: half February - end of July & half September
Germination: 14 - 21 days
Germination temp.: 5 - 18 °C
Sowing depth: ½ cm
Plant distance: 15 - 20 cm
Plant position: half-shaded - sunny
Days till harvest: 50 - 60 days
Chervil develops a long taproot and does not transplant well. For this reason, it is best sown directly in its final growing position. Small quantities can also be grown in large pots or containers. Sow outdoors from mid-February until the end of July, and again from mid-September. Early and late sowings may be protected with cloches or in an unheated greenhouse to encourage quicker establishment. During the warmer months, chervil grows best in a moist location with partial shade. In full sun, the soil should be kept evenly moist, as hot and dry conditions cause the plants to bolt quickly.
Sow the seeds approximately ½ cm deep and cover them with only a very thin layer of soil. Chervil is a light germinator, so avoid sowing too deeply. Firm the soil gently and keep the seedbed evenly moist throughout germination. At a soil temperature of 5 - 18 °C, germination usually takes 14 - 21 days, although it may take longer during warm or dry weather. Keep the seedbed free of weeds during this period.
Once the seedlings are large enough to handle, thin them to 15 - 20 cm apart. Water regularly to keep the soil lightly moist. Consistent moisture helps prevent premature bolting, particularly during late spring and summer when increasing day length and dry conditions encourage flowering. For a continuous harvest, sow a small batch every 3 - 4 weeks. In crop rotation, chervil belongs to the carrot family (Apiaceae). To reduce the risk of soil-borne diseases and pests, avoid growing chervil before, after or alongside other members of this plant family in the same location. The first leaves can be harvested approximately 50 - 60 days after sowing. Cut the leaves with a sharp knife about 5 cm above the ground. This allows the plant to regrow, making several harvests possible. Regular harvesting also delays flowering, keeping the leaves tender and aromatic for longer. Fresh chervil will keep for up to two days in the refrigerator. Drying is not recommended because much of the flavour is lost. Freezing is a better method of preserving its aroma.
Chervil also grows very well in large pots and containers. Sow from January until the end of March, or again from October. Use a nutrient-rich potting compost and ensure good drainage by placing crocks or clay pebbles in the bottom of the pot. For improved drainage, the compost may be mixed with perlite, vermiculite or fine grit. Sow the seeds about ½ cm deep, keep the compost evenly moist during germination and maintain as constant a temperature as possible. Avoid large drops in temperature at night. After germination, place the plants in a bright, sunny position. Keep the compost moist but never waterlogged to prevent fungal diseases. After approximately eight weeks, container-grown plants can be fed regularly with a liquid fertiliser suitable for herbs. Frequent harvesting encourages compact growth and helps delay bolting.
