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Chervil (Anthriscus cerefolium), sometimes called garden chervil, is an annual herb related to parsley. It is used to season mild-flavored dishes. Chervil is native to Caucasus but can be found throughout Europe.
Chervil can grow to 40-70 cm tall, with tri-pinnate leaves which may be curly. Small white flowers are produced in small umbels, 2.5-5 cm across. The oblong-ovoid with a slender, ridged beak fruit is about 1 cm long.
Chervil has a faint taste of liquorice, and is sometimes referred to as gourmet parsley, used to season poultry, seafood, and young vegetables. It is popular in France, where it is added to omelettes, salads, and soups. Chervil is sometimes used to repel slugs in garden.
Traditionally chervil is used as a blood purifier, claimed to be useful as a digestive aid, for lowering high blood pressure, and for curing hiccups (infused with vinegar).
Propagation of chervil is by seeds, and grows well in cool and moist location. Regular harvesting of leaves helps in preventing bolting (the growth of flowers and producing seeds).
