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Fines Herbs Fines Herbs

Chervil is thought to have been brought to Britain by the Romans. It is considered indispensable to French cuisine and is one of the traditional ‘fines herbs’ but only in recent years has it started to become more popular in Britain. It’s lacy, fern like leaves taste a little like parsley, but have a distinctive hint of aniseed.

Planting Chervil

With a little protection from the weather by way of a cloche or growing in an unheated greenhouse you can harvest fresh chervil all year around. It is actually a hardy biennial; however it is most commonly grown as an annual.

Start seeds off in spring, and then sow additional batches every few weeks until late summer to ensure a succession of chervil all year, and then cover plants with a cloche from autumn to protect from frost. Chervil also prefers partial shade, and does not like to be in full sun at midday – it will burst into flower too quickly if it's too sunny and this is no good for culinary uses.

Leaves can be harvested when the plant is 6-8 weeks old


Chervil should be grown from seed each year.

Using Chervil

Chervil is a great culinary herb. Add generous amounts of the leaf to soups, salads, vegetables, chicken and so on….! It is best added towards the end of cooking to preserve the flavour.

Phyl @ The Allotment Gardener

Lifelong gardener and allotment enthusiast. Now have 3 allotments!

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