Herb & Spice Companion

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HERB & SPICE COMPANION

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CHERVIL

Anthriscus cerefolium

Flavors: sweet and subtle anise,

Parsley

Chervil plants have lacy leaves that look much like parsley, only smaller and with intri-

cately fringed edges. They’re a relative of parsley, dill, and fennel—all of which are

members of the carrot family—so you’ll likely find it stocked near those similar herbs.

A signature herb of French cooking, chervil is essential to the traditional fine her-

bes blend (see recipe on page 250) and

a common ingredient in creamy béar-

naise sauce. It’s a tender, subtle herb

that’s best served fresh or added at the

end of cooking to keep the flavor intact.

For this reason, chervil is ideal for salads,

dressings, sauces, and eggs, or sprin-

kled over soups and cooked dishes just

before serving. The herb’s pretty leaves

also make it a wonderful garnish.

In the Garden

Chervil is an annual that thrives in containers. Take care when choosing a pot, as it

doesn’t fare well when transplanted.

Size: 1 to 3 feet

Container: 8 to 12 inches deep

Light: High shade to partial shade

Soil: Moist, rich, well drained

Plant: Seeds; does not transplant well

Water: Regularly, so soil is consistently moist

HEALTH BENEFITS

Chervil is believed to soothe stomach

upset, lower blood pressure, and

aid circulation. It’s also been used

to relieve inflammation, including

conditions such as gout as well as

skin inflammation like eczema, acne,

and topical allergic reactions.

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