Chervil is an heirloom herb that was most likely introduced to European herb gardening by the Romans. This popular culinary herb, closely related to Parsley, has become an indispensable herb plant in the kitchen, and a classic among herb plants in French cuisine. Chervil produces flat, light-green, lacy leaves with a hint of anise, and enhances the flavor of chicken, fish, vegetables, eggs and salads. A sprig in a bottle of white wine vinegar will transform your salads!
Used as a medicinal herb throughout the Middle Ages, Chervil was used to treat everything from hiccups to high blood pressure. Chervil also contains high concentrations of natural flavonoids which aid the body's ability to regenerate cells and absorb Vitamin C. When infused in a tea and left to cool, it can also make a potent eyewash.
Because Chervil goes to bolt so quickly once the summer heats up, it is sometimes best to succession plant this dainty herb. The plant's long tap root makes transplanting tricky business, so plant in a partially shady, moist but not wet, area to slow bolting.
Chervil makes a great companion herb plant in any container, and produces tiny white flowers in mid-summer.
Characteristics: Chervil is a delicious French culinary herb. Chervil vaguely resembles a delicate parsley, with lacy fern-like foliage, and tastes like a refined combination of French Tarragon and Parsley.
Light: Chervil likes full sun to partial shade.
Water: Give Chervil a good watering when dry, being sure to avoid constant 'wet feet.'
Soil: Chervil will flourish in soil of good quality, rich in organic matter with an average pH of 6.7.
Use: Chervil tastes wonderful in egg dishes, salads, sauces, poultry, and vegetables.
Extras: Chervil does great in an indoor herb garden! A terrific companion plant that naturally repels slugs. You may need to succession plant Chervil, as it bolts quickly once the temperature heats up.