Chervil

Chervil (Anthriscus cerefolium) is a delicate annual herb related to parsley. Sometimes called garden chervil, it is used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes.

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Biology

A member of the Apiaceae, chervil is native to the Caucasus but was spread by the Romans through most of Europe, where it is now naturalised.^[1]

The plants grow to 40-70cm, with tripinnate leaves that may be curly. The small white flowers form small umbels, 2.5-5cm across. The fruit is about 1cm long, oblong-ovoid with a slender, ridged beak.^[1]

Uses

Culinary

Sometimes referred to as "gourmet's parsley", chervil is used to season poultry, seafood, and young vegetables. It is particularly popular in France, where it is added to omelettes, salads and soups. More delicate than parsley, it has a faint taste of liquorice.

Horticulture

Chervil is sometimes used as a trap crop by gardeners to protect vegetable plants from slugs.

Medical

Chervil had various traditional uses. Pregnant women bathed in an infusion of it; a lotion of it was used as a skin cleanser; and it was used medicinally as a blood purifier.

Cultivation

Chervil prefers a cool and moist location, otherwise it rapidly goes to seed.

See also

• Dill
• Sweet Cicely

References

Further reading

• Howard, Michael. Traditional Folk Remedies (Century, 1987), p.118.