Common Name: Chervil

General Information

Anthriscus cerefolium is an aromatic, erect, biennial plant with a branched stem; it can grow up to 70cm tall[].
Chervil is often used as a culinary and medicinal herb, and has been cultivated for this purpose, in various parts of the world, for more than 500 years.

Known Hazards

None known

Botanical References

Range

Central and southeastern Europe - Poland to France, east to Ukraine and Greece; W. Asia - Turkey to the Caucasus, Iran and central Asia

Habitat

Hedgebanks, roadsides and waste places[, ].

Properties

Edibility Rating
Medicinal Rating
Other Uses Rating
Habit	Biennial
Height	0.45 m
Pollinators	Insects
Self-fertile	Yes
Cultivation Status	Wild

Cultivation Details

Plants are hardy to about -10°c[].
Prefers a well-drained moisture retentive soil[]. Plants dislike hot dry summers[], it is best to give summer crops a cool shady position but winter crops require a sunny position[, , , ]. Tolerates a pH in the range 5.8 to 7.6.
Chervil is occasionally cultivated as a salad plant, especially in France[]. There are some named varieties[]. It can supply fresh leaves all year round from successional sowings, especially if given some protection in winter[].
The leaves are ready for harvesting in about 8 weeks from sowing, the plant responds well to cut and come again harvesting[].
Although a biennial, the plant is usually cultivated as an annual[]. It often self-sows when grown in a suitable position[, ].
Be careful if harvesting this plant from the wild because it is superficially similar to some poisonous species such as young plants of hemlock, Conium maculatum[].

Edible Uses

Edible leaves - raw in salads or used as a flavouring in cooked foods such as soups and stews[, , , , , , , ]. A mild aromatic flavour[] that is suggestive of aniseed according to some[], whilst others suggest a light, parsley-like flavour with a hint of myrrh[]. The leaves are often used as a flavouring, they form the basis of the seasoning 'fines herbes'[] and are an essential ingredient of 'bouquet garni'[]. The leaves should always be used fresh because the delicate flavour does not withstand drying or prolonged cooking[, ].

The flowers are used as a seasoning[].

The root is said to be edible[, ].

Medicinal

Chervil is not widely used as a medicinal herb, though it is sometimes employed as a 'spring tonic' for cleansing the liver and kidneys, is a good remedy for settling the digestion and is said to be of value in treating poor memory and mental depression[, , ].

The fresh plant, harvested just before flowering, is digestive, diuretic, expectorant, poultice and stimulant[, , ]. The juice is used in the treatment of dropsy, arthritis and chronic skin ailments[]. The bruised leaves are used as a poultice for slow-healing wounds[] and a warm poultice is applied to painful joints[]. An infusion of the fresh leaves is also used as an eyewash to treat sore or inflamed eyes[].

Agroforestry Uses:

Chervil is an aromatic plant with pleasantly scented leaves[]. It is said to be a good companion plant for growing with carrots and radishes[, ], the radishes becoming hotter and crisper[]. It also grows well with dill and coriander[]. When grown with lettuces it is said to protect them from aphids and ants, the plant is also said to repel slugs[].

Other Uses

The growing plant is said to repel slugs[].

The dried plant is used in pot-pourri[].

The plant contains an essential oil that is used as a flavouring and in cosmetics etc[]. The essential oil is characterized by 3 main constituents: undecane, methyl chavicol (estragole) and methyl eugenol. These compounds constitute about 95% of the oil. The composition of the essential oil varies at different stages of growth - undecane increases to a maximum of about 20% after flowering,; methyl chavicol increases to a maximum of about 70% at full flower; and methyl eugenol reaches a maximum of about 70% before flowering[].

Propagation

Seed - sow in situ in succession from late winter to early autumn. The seed usually germinates in 2 - 3 weeks[]. The late winter, late summer and early autumn sowings should be made in a very sheltered warm and sunny position outdoors or under some protection such as a frame. Other sowings can be made in a position that has at least some shade from the midday sun since the plant runs to seed quickly if it gets too hot or the soil is dry[]. The seed only remains viable for about a year[].