Chervil

Chervil (Anthriscus cerefolium) is a delicate, lacy-leaved annual herb often called "gourmet's parsley" for its refined, subtly anise-like flavor. A cornerstone of classic French cooking, it's one of the four traditional fines herbes, alongside parsley, chives, and tarragon.

Growing Chervil

Chervil bolts quickly in heat, so it does best in cool spring or fall weather and appreciates a partly shaded spot once temperatures climb. It doesn't transplant well, so it's usually direct-sown and grows quickly, ready to harvest in as little as six to eight weeks. Sowing every few weeks keeps a steady supply, since each planting has a fairly short productive window before going to seed.

Culinary Uses

Chervil's mild anise-parsley flavor fades quickly with heat, so it's almost always added at the very end of cooking or used raw — stirred into a finished sauce, scattered over eggs, or folded into a salad. It pairs especially well with fish, eggs, and other delicate dishes where a heavier herb like sage or rosemary would overpower.