Chervil - French parsley

Chervil, also known as French parsley or garden chervil, is a herb from the Apiaceae (Umbelliferae) family. Its leaves are commonly used in French cuisine as a part of the “fines herbes” herb mixture, alongside parsley, chives and tarragon. Their slight anise flavour goes well with vegetable, fish or poultry dishes (make sure to add them at the last minute for full flavour!). The fresh leaves can also be finely chopped and added to salads.

Chervil can be grown outdoors in the vegetable garden or in pots. It generally reaches a height of 40 to 60 cm. For best results, choose a partially shaded spot with cool, light, humus-rich soil. If necessary, amend with compost in late autumn or early spring.

Harvesting: Chop the leaves off at ground level, as and when required. Harvest 6 weeks after sowing, from April to November. In summer, pretty white umbels of flowers will emerge over the foliage. To avoid bolting and to encourage leafier plants, pinch out the flower stems when they appear.

Storage: Chervil leaves are best eaten fresh. They can also be frozen for later use. It is possible to dry the leaves by hanging the stems upside down in a dry, well-ventilated place. However, drying greatly diminishes their aroma.

Good to know: Chervil likes the sun in spring but will soon go to seed in summer if too exposed. Grow alongside larger plants such as tomatoes, that will provide shade during the summer months.

NB. Organic seeds (in French "AB" for "Agriculture Biologique") are produced from plants that aren't treated with phytosanitary products (insecticides, weed killers). The seeds do not undergo post-harvest treatment. They carry the AB label and are approved by Ecocert, an independent structure.