Curled Chervil - Anthriscus cerefolium

A condiment plant measuring 30 to 50 cm (12 to 20in) with finely cut leaves and long petioles at the base. It is quite similar to common chervil, but its habit is more compact. It is appreciated for its medicinal properties, delicate aroma, and slightly aniseed flavor. Sowing can be done from February to September for a harvest 4 to 6 weeks later.

Originally from the Middle East, common chervil is cultivated for its appetizing, purifying, diuretic, and stimulating properties. It contains vitamin C as well as trace elements. In cuisine, the raw leaves, finely chopped, flavour raw vegetables, salads, soups, many vegetables, sauces, stews, roasted meats, grilled dishes, and certain fishes.

Common chervil will benefit from compost application at the end of autumn or the beginning of spring, about 3 kg per m². It prefers healthy, humus-rich, moist, well-aerated, and light soils. It can be grown in open ground as well as in pots.

Harvest: Leaves are harvested from April to September by cutting them at ground level according to daily needs.

Storage: For winter, chervil can be stored by hanging the stems in a dry place. However, drying will cause it to lose some of its flavour. Freezing seems to be a preferable method.

Gardener's tip: Chervil enjoys the sun in spring but tends to flower quickly in summer when exposed too much. The trick is to associate it with a few plants that can provide shade when needed.