Anthriscus cerefolium
Chervil, Garden chervil
Explore the size, hardiness, soil, light, edible uses and harvest period of Anthriscus cerefolium.
General Information
Plant Properties
Growth conditions
Moist
Sand (light) Loam (medium) Clay (heavy)
Acidic Neutral Alkaline
Shade, Partial shade, Full sun
Usage properties
Leaves, Root, Condiment
Repellent, Fragrant
Description
Leaves of this plant can be added raw to salads for extra flavor, or used as a seasoning in cooked dishes such as soups and stews. They have a mild, aromatic taste reminiscent of anise. The leaves often form the basis for herb mixtures like 'fines herbes' and are an essential component of a 'bouquet garni'. It is important to use the leaves fresh, as their delicate flavor does not hold up well to drying or prolonged cooking. The leaves can be harvested about 8 weeks after sowing, and the plant responds well to pruning, allowing for regular harvesting. The flowers of the plant can also be used as a seasoning, and even the root is edible.