Common name: chervil

Botanical name: Anthriscus cerefolium

Origin: Europe and Asia

Varieties

Few varieties are available; grow the variety available in your area.

Description

Chervil is a hardy annual of the parsley family, and its lacy, bright green leaves resemble those of

parsley, although its flavor is more subtle. The plant grows one to two feet tall, and the tiny white

flowers appear in umbels - umbrella like clusters. In folk medicine, chervil was soaked in vinegar and the liquid administered as a cure for hiccups.

Where and when to grow

Chervil prefers a cool climate, but will grow anywhere in the United States. Plant it early in spring.

How to plant

Chervil grows best in a moist and partially shaded environment. When you're preparing the soil, dig in a complete, well-balanced fertilizer at the rate of one pound per 100 square feet. In spring. about the average date of last frost, plant chervil seeds half an Inch deep In rows 18 to 24 inches

apart. When the plants are six weeks old, thin them to stand three to four inches apart. To encourage thicker foliage, cut the flower stems before they bloom.

Fertilizing and watering

Fertilize before planting and again at midseason, at the same rate as the rest of the garden. For best growth, keep chervil moist.

Pests

Chervil is a member of the parsley family, so you may encounter an occasional parsley caterpillar. Hand-pick it off the plant.

Diseases

Chervil has no serious disease problems.

When and how to harvest

Pick fresh leaves as you need them during the growing season. In the fall before a hard frost, harvest all the stems and leaves and dry them rapidly in a shady area.

Storing and preserving

Store crushed dry leaves in a tightly sealed container. You can also freeze the leaves.

Serving suggestions

Add fresh chervil leaves to salads; it also makes an attractive alternative to parsley as a garnish. Chervil is an especially appropriate seasoning for fish, chicken, and egg dishes.