Common chervil in plants - Anthriscus cerefolium

Chervil common (Anthriscus cerefolium) is part of the 'fines herbes', along with parsley, chives, and tarragon, ideal for enhancing salads, soups, or sauces. Its finely cut flat leaves have a slight hint of anise. This aromatic plant is grown in the vegetable garden or in a pot and prefers a semi-shaded exposure. Plant it in spring or summer and harvest from April to October.

Chervil, also known as garden chervil, medicinal chervil, and hedge parsley, is an aromatic plant from the Apiaceae family (formerly Umbelliferae). Chervil is part of the 'fines herbes' (along with parsley, chives, and tarragon) and is cultivated for its leaves, which have a light anise flavour. In cooking, the fresh finely chopped leaves add flavour to raw vegetables and salads. For hot dishes (vegetables, roasted meats, fish, soups, etc.), add the leaves at the end of cooking to preserve its flavour.

Chervil is grown in the vegetable garden or in a pot. Its height can range from 40 to 60 cm (16 to 24in). It prefers moist, light, and fairly humus-rich soils. Prefer a semi-shaded exposure.

Harvest: Cut the leaves at ground level, according to your needs. The harvest takes place from April to October. In summer, chervil produces pretty white flowers in umbels, but it is advisable to pinch the flower stalks to promote leaf growth.

Storage: To fully enjoy their aroma, chervil leaves should be consumed fresh as soon as possible. For long-term storage, you can freeze them. Chervil leaves are sometimes dried (by hanging the stems in a dry place), but drying reduces their fragrance.

Gardener's tip: Chervil likes the sun in spring, but it quickly flowers in summer when it is too exposed. You can associate it with some plants that will provide shade during their growth in summer, such as tomatoes, for example.