Chervil leaf

Chervil

Anthriscus cerefolium

Biennial

With a delicate aniseed flavour, chervil is one of those hard to buy herbs that every keen cook should be growing.

Sow March-August directly into the ground where it is to grow or into pots indoors to plant out later in the year. A couple of repeat sowings through spring and summer will provide a continuous supply. Seeds can take a while to germinate, don’t give up! Keep plants well-watered in dry weather. If you can give the plants some protection (cloche or cold greenhouse), a late summer sowing will provide leaves well into winter.

Grow Chervil likes a fertile, moist but well-drained soil and will tolerate a little shade. It may self-seed if happy in your garden. Can also be grown in containers.

Uses The leaves go well with eggs, potatoes and fish, and can be added to green salads or herb butters for extra flavour. An essential ingredient for fines herbes along with parsley, chives and tarragon.