Chervil: A Culinary Herb with Ephemeral Grace

Chervil is a culinary herb that graces us with its presence for a few months in the early spring. Its finely cut, green leaves emerge in March and April here in the DC metro area. By summer, the foliage melts away.

Chervil (Anthriscus cerefolium) is an old European herb, one of the components of fines herbs of French cuisine. It is not as well known here in America but it is easy to grow from seed. A cousin of parsley, chervil’s leaves are similar but finely cut. The overall height is smaller, about one foot tall and wide. If it flowers, the compound umbels display small white flowers, again, similar to parsley or carrot. Because chervil is a hardy annual, seeds should be sown in very early spring, end of March to beginning of April. Chervil prefers moist soil and partial or afternoon shade. I prefer to grow it in containers because the ground soil is still very cold plus this prevents slug damage.

You will not be able to purchase this plant at local garden centers. Order seeds now so you are ready to sow in March (here is a list of seed companies).

The fresh leaves taste like a combination of parsley and anise (licorice). Chervil is great in egg dishes, fish, fruit salad, cream cheese, cream sauces, cheese dishes, and butter. The foliage also can be added to vegetables such as carrots, beans, corn, and peas during the last few minutes of cooking. It is best to add chervil at the end of hot dishes such as soups and stews because exposure to heat for a long time will make it taste bitter.

The foliage does not dry well so you use it fresh. That is why you have to grow it from seed in the spring and take advantage of it then. I have not seen fresh cut chervil for sale in the produce section of the grocery stores. You can purchase dried chervil in bottles along with the other herbs and spices in the grocery store but the taste will not be the same.

Try growing this spring ephemeral this year, you still have time to order seeds!