Chervil

Chervil is a fine, delicate herb with a lightly aniseed-like aroma and a fresh, green flavour. It is mainly used in light soups, omelettes, salads and sauces, where chervil perfumes subtly without overpowering the dish.

Latin name: Anthriscus cerefolium
Origin: West Asia and Southeast Europe, later naturalised in Western Europe
Plant family: Apiaceae (carrot family)
Height: around 30–60 cm
Flowering period: late spring to summer
Lifespan: annual

Description

Chervil is a member of the carrot family with finely feathered, light green leaves that resemble parsley, but are softer and more elegant in structure. The plant produces small white flowers in umbels and, if left to grow on, it self-seeds easily. In the kitchen, chervil is often counted among the classic French fines herbes, together with chives, parsley and tarragon, among others.

In the kitchen

Chervil has a delicate, lightly sweet flavour with notes of aniseed and fennel. Precisely because the aroma is so refined, it is best added at the end. Long cooking quickly dulls the flavour. It is delicious in a clear or creamy soup, with eggs such as omelettes or scrambled eggs, in a soft herb butter or in a salad with spring vegetables.

Chervil combines beautifully with lemon, mild mustard, butter, cream, young root vegetables, asparagus and potatoes. It can also give fish or chicken a fresh, green finish. Use the leaves fresh; dried chervil often lacks its characteristic fragrance.

In the herb garden

Chervil grows best in partial shade to light sun, in loose soil that remains evenly moist. In full sun and warm conditions, the plant bolts more quickly. It is therefore best to sow chervil early in spring and, if desired, again later in the season for a second harvest.

Harvest the young leaves regularly by cutting away the outer stems. If you let a few plants bolt, you can harvest the seed or allow the plant to self-seed. Chervil also grows well in a pot, as long as it does not dry out.