Chervil - Anthriscus cerefolium

Chervil – traditional, aromatic culinary herb with a delicate flavor and versatile uses. 

Annual aromatic culinary herb with finely divided, light‑green leaves and a mild, spicy, slightly anise‑like flavor. It grows loosely bushy and compact, reaches moderate heights, and is well suited for open ground, cold frames, and container cultivation. Cool‑loving, tolerant of partial shade, fast‑growing, and open‑pollinated – ideal for self‑sufficiency and organic gardening.

  Origin & History

Chervil (Anthriscus cerefolium) originates from the Caucasus, the Black Sea region, and Western Asia. It reached Europe as early as antiquity, where the Romans spread it throughout their provinces. It belongs to the family Apiaceae, the subfamily Apioideae, and the genus Anthriscus.

The first written mention appears in the 1st century AD in the works of Pliny the Elder, who describes chervil as an already cultivated culinary herb. In the Middle Ages, it became an important medicinal and seasoning plant in monastic gardens and was referenced in the Hortulus of Walahfrid Strabo in the 9th century. Later herbalists of the 16th and 17th centuries also valued it as a popular garden and salad herb. Over time, chervil became a defining component of the French fines herbes and remained a traditional ingredient in German cuisine—for example, in the classic Maundy Thursday soup.

Chervil has remained virtually unchanged for centuries and is still considered robust, easy to grow, and aromatic, which has contributed to its worldwide cultivation and appreciation. Its ability to thrive reliably even in partial shade makes it a versatile crop for gardens, balconies, and urban‑gardening projects.

  Appearance & Characteristics

The plant grows loosely upright and bushy, reaching a height of about 30–50 cm and a width of 15–25 cm. It produces numerous finely divided, light‑green leaves and shows good tolerance for partially shaded conditions. It prefers cool temperatures and is briefly frost‑tolerant down to −5 °C.

Leaf details:

• Size: Finely divided, with individual leaflets about 3–5 cm long

• Shape: Multi‑pinnate, fern‑like

• Color: Light green, matte

• Texture: Delicate and soft

• Flavor: Mildly spicy, anise‑like with slightly sweet and fresh herbal notes

 Usage & Cultivation Highlights

The chevil leaves are especially suited for fresh use and refine salads, soups, sauces, egg dishes, as well as fish, poultry, and vegetable dishes. They are a defining component of the French herb blend fines herbes and pair well with herb butter, quark, dressings, and spring soups such as Maundy Thursday soup, as well as with potato dishes and omelets. Chervil adds aroma to vinegar and oil and is valued in low‑carb and diet cuisine for its intense flavor. Fresh leaves work well in smoothies and as a garnish, while dried leaves are suitable for herb blends. It freezes well, retains its aroma, and enriches bowls, wraps, vegetarian dishes, cold soups, light marinades, herb pestos, dips, and herb creams. Even light broths and clear stocks gain a fresh note from it. In natural gardens, flowering chervil also serves as an important plant for pollinators. Traditionally, chervil was used in herbal teas, simple infusions, as well as poultices and washes.

Thanks to its bushy growth, chervil thrives reliably in open ground, cold frames, raised beds, polytunnels, and pots on balconies and terraces. It grows quickly, is easy to care for, continuously produces new leaves, and delivers stable yields in moist, partially shaded conditions. The plant thrives in loose garden soil as well as nutrient‑rich potting soil, remains compact, and is well suited for shady locations and urban gardening. Regular harvesting promotes dense growth and ensures aromatic foliage throughout the season. Due to its short cultivation period, chervil is ideal for quick and staggered successive sowings and for an early start to the season. It fits well into mixed plantings and, thanks to its early flowering, provides valuable food for beneficial insects.

Compared to other culinary herbs, chervil is the classic seasoning herb with a fine anise aroma—making it the first choice for spring dishes and partially shaded locations.