Horti Tops® Chervil Curled

Chervil Curled (Anthriscus cerefolium)

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.

Growing Chervil Curled