Chervil

Chervil is a delicate annual herb in the carrot family, prized for its feathery leaves and subtle anise-parsley flavour with a hint of myrrh. Growing to around 35 cm, it prefers cool conditions and partial shade, where it develops its best flavour. It bolts quickly in heat, so successive sowings maintain a steady supply of tender foliage. A staple of French cuisine and the classic fines herbes blend.

Growing

Sow seeds directly where they are to grow once soil reaches 5 °C, pressing them 1 cm deep. Thin seedlings to 10 cm apart in rows spaced 20–25 cm. Chervil does not transplant well, so direct sowing is strongly preferred. Make successive sowings every few weeks to ensure a continuous harvest. A position in partial shade slows bolting and improves leaf flavour.

Care

Keep the soil consistently moist but not waterlogged; chervil wilts quickly in dry conditions but recovers with watering. Feed lightly with a balanced liquid fertiliser once plants are established. Remove any flower stems as soon as they appear to extend the harvest window and keep leaves tender. No staking is required.

Harvest

Begin harvesting outer leaves once plants are 10–15 cm tall and well-branched. Cut stems just above a leaf node to encourage regrowth. Harvest before flowering for the best flavour; once the plant bolts, leaves turn bitter and coarse. Harvest in the cooler part of the day for the freshest aroma.

In the kitchen

Use chervil raw or add it at the very end of cooking — prolonged heat destroys its delicate flavour. Stir into soups, salads, cream sauces, and egg dishes. It pairs especially well with potatoes, fish, and spring vegetables. Chervil is essential in fines herbes alongside parsley, tarragon, and chives.

Storing

Chervil wilts rapidly after cutting; wrap loosely in damp paper and refrigerate for up to 2 days. For longer storage, chop and freeze the leaves — frozen chervil retains far more flavour than dried. Drying is not recommended, as the volatile oils dissipate and the aroma is largely lost.