Anthriscus cerefolium
Family: Apiaceae

Thought to be from south-eastern Europe and western Asia, this annual herb has been used since ancient times for both medicinal and culinary purposes. An important ingredient in French cooking, the leaves are used as flavoring in salads, soups and stuffings, and in fish, poultry and egg dishes. In cultivation, A. cerefolium is treated as a summer crop. It has waxy, deeply cut, bright green leaves and flat clusters of small, white flowers borne terminally on the flower stems in summer. It grows to around 45 cm (18 in).

Cultivation

Plant chervil at the back of a herb border as it is quite tall. Sow seed direct into shallow drills in spring. Thin to 10 cm (4 in) apart within the rows, with 20 cm (8 in) between rows. Encourage vigorous growth by pinching off the flower buds as they appear. Cut the first leaves six to eight weeks after sowing, then pick at any time of the year starting with the outside ones first as this allows the inner ones to continue growing. If self-sown plants or seed is required, leave some of the plants to go to seed. l)ry the leaves by spreading them over a wire mesh in a cool, dark, airy place. When the leaves are dry and brittle, crumple them up, discard the midribs and store them in airtight containers. Seeds can also be kept in this way.

Climate

Zone 7.