chervil

a.k.a. gourmet’s parsley
latin name: anthriscus cerefolium

zone:  3-8
type: biennial
light: partial shade
height: 12-24” (23-30 cm)

description:  Hardy biennial grown as an annual.  Hollow, furrowed stems and delicate, bright green, finely divided leaves that have a subtle anise flavour.  Clusters of tiny white flowers appear from spring until summer.   The leaf flavour is light, sweet and slightly aniseed.

harvest:  Pick fresh chervil leaves 6-8 weeks after sowing.  Continue picking fresh leaves through out the summer.     

culinary notes:  Used to season mild-flavored dishes and is one of the four ingredients of ‘fines herbes’ which include parsley, chives and tarragon.  Use fresh leaves in salads, soups, chicken, fish, egg dishes and sauces.   The delicate anise flavour does not withstand drying or prolonged cooking’ chervil is therefore usually added just before serving.  Sprigs can be used as fresh garnish.  Flowers and roots are also edible.