Horti Tops® Chervil Common

€ 2,59 (incl. VAT where applicable)

Chervil Common (Anthriscus cerefolium) is a versatile culinary and medicinal herb. Sow indoors from March to May, or outdoors from March to August. Expected height: 25 cm.

9 in stock (can be backordered)

Chervil Common (Anthriscus cerefolium)

Essential in French cuisine: One of the classic fines herbes

Delicate anise flavor: Subtle and refined

Heat sensitive: Always add at the very end

The French Aristocrat

Chervil is one of the classic French fines herbes, alongside parsley, chives, and tarragon. Its delicate, slightly anise-like flavor is subtle and sophisticated – this is not a bold herb but a refined one that enhances without dominating.

Using Chervil

Never cook it: Heat destroys chervil’s delicate flavor completely. Add at the very end or use raw.

With eggs: Chervil and eggs are a classic French combination – in omelets, scrambled eggs, and egg salads.

Fish and seafood: The subtle anise notes complement delicate fish beautifully.

Fines herbes: Combine equal parts chervil, parsley, chives, and tarragon for classic French seasoning.

Spring vegetables: Excellent with asparagus, new potatoes, and peas.

Growing Chervil

Chervil dislikes heat and bolts quickly in warm weather. Grow it in partial shade in spring and fall. It self-sows readily once established. Sow every few weeks for continuous supply. The ferny leaves resemble Italian parsley but with more delicate texture.