Chervil

Anthriscus cerefolium

herb

Chervil, sometimes called French parsley, is a delicate cool-season annual herb with fine, fern-like leaves and a subtle flavor of parsley with a hint of anise. A classic component of the French fines herbes blend, it grows 1 to 2 ft, thrives in the cool and shade most herbs dislike, and bolts quickly in summer heat.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Radish — Traditionally interplanted with chervil, which is said to improve radish growth and flavor
• Lettuce — Shares cool, moist, part-shade conditions and fills the same spring and fall beds
• Broccoli — Chervil is reputed to help deter aphids and slugs around brassicas

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide

• Aphids →

  The lacy flowers draw hoverflies whose larvae eat aphids; rinse off any heavy clusters

• Slugs and snails →

  Common in the cool, damp conditions chervil likes; use grit, traps, or handpick at night

🌾 Harvest & storage

Begin cutting outer leaves once plants are about 6 inches tall, before flower stalks form, since flavor declines at bolting. Harvest frequently and sow successively every few weeks for a steady supply. Use chervil fresh and add it at the very end of cooking, as heat and drying quickly destroy its delicate flavor.

🥗 Nutrition & benefits

One of the French fines herbes, chervil has a delicate parsley-anise flavor used to finish eggs, fish, chicken, and spring vegetables. The leaves contribute vitamin C and antioxidants, and the lacy white flower umbels draw hoverflies and other tiny beneficial insects.