Latin name: Anthriscus cerefolium
🌱 Days to Sprout: 10-14
✂️ Thin to: 3 plants per yCube
🍅 Days to Maturity: 60-70
💡 Light Zone: Minimum
📏 Plant Size: <1 ft
💚 Care Level: Intermediate
Native to the Mediterranean region, Chervil was once referred to as “Myrhis” for the similarity of its essential oil to the resinous substance of Myrrh. It has a long history in traditional medicine to treat inflammatory conditions, digestive disorders, high blood pressure, and even alleviate hiccups.
Chervil is a good source of antioxidants along with vitamins A and C, carotene, iron, magnesium, calcium, zinc, folate, phosphorus, and selenium. Its bright flavor is a cross between tarragon and parsley with subtle hints of licorice or anise.
Chervil is a staple in French cooking and is part of the aromatic blend “Les Fines Herbes”. It may also be included in the popular “Les Herbes de Provence” blend. Traditionally a springtime herb, Chervil is commonly paired with seafood and spring vegetables, though its versatility lends itself to eggs, potatoes, baked goods, and soft cheeses. Its flavor notes are lost during drying or prolonged heating, so it’s best to use it fresh or at the final stages of cooking.
Care & Harvest
💡Temperature: Prefers cooler temperatures (60-70°F) and can bolt quickly in warmer environments.
✂️ Pruning: Remove leaves with brown spots if they appear. Chervil has a long taproot, so check the roots at least monthly and trim any that are brown or extending past the yPod. Snip flowers as they appear to extend the plant’s life.
🌿 Harvest: Chervil has the most flavor when the plant is young, and harvesting frequently helps prolong the plant's life. Snip entire branches at the base, harvesting outer branches first to encourage bushier growth. Once the plant flowers, the leaves can begin to lose flavor. If the leaves turn brown or purple, it is time to replace it. Leave ⅓ of the plant behind to ensure continued growth.
Harvest to Plate Recipe
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons rice vinegar
- ¼ cup roughly chopped Chervil
- 2 tablespoons minced shallots
- Kosher salt and freshly ground pepper to taste
- Combine the olive oil, lemon juice, rice vinegar, chervil, shallots, and salt and pepper in a small bowl or container.
- Stir or shake to blend well.
Our Plant Health & Nutrition Team thoroughly tests each variety we offer to bring you the most flavorful and high-quality plants. We regularly rotate our plant portfolio, so please note, availability varies.