Chervil (Anthriscus cerefolium) is a tender annual herb often called French parsley due to its delicate, fern-like appearance. It offers a subtle, refreshing flavor, often described as a mild blend of parsley and anise or licorice. Chervil is one of the four traditional ingredients, along with tarragon, chives, and parsley, that make up the classic French herb mixture fines herbes. Cultivating this sensitive plant requires specific attention to its cool-weather preference and aversion to heat stress.
Site Selection and Initial Planting
Chervil cultivation begins with direct sowing, necessitated by the plant’s sensitive taproot. Unlike many herbs, chervil does not tolerate transplanting well; disturbing the root structure can cause the plant to bolt prematurely. The ideal time for planting is in the early spring, as soon as the soil is workable, or in the late summer and early fall for a cooler-season harvest.
The plant thrives in soil temperatures between 55 and 65°F and requires rich, moisture-retentive, yet well-draining soil. Amending the planting area with aged compost ensures the loamy texture. Seeds should be sown directly onto the soil surface and gently pressed in, as they require light to germinate. Thin seedlings to a final spacing of 9 to 12 inches once they reach two inches in height.
Selecting the correct location is important to maximize leaf production and prevent premature flowering. Chervil prefers partial shade, especially protected from intense midday sun. Planting in a spot that receives morning sun but is shaded during the hottest hours helps keep the soil cool and delays bolting.
Ongoing Care and Bolting Prevention
Managing the growing environment is key in chervil cultivation, as the herb is susceptible to heat and drought stress. The soil must be kept consistently moist, requiring about one inch of water per week. Careful monitoring is needed during warmer periods, as allowing the soil to become dry, even briefly, triggers the plant’s stress response and causes it to prematurely go to seed.
Bolting occurs when rising temperatures stimulate the plant to flower and produce seeds, ending the harvest. To combat this, apply a thick layer of deep mulch, such as straw or shredded leaves, around the base of the plants. This organic material helps maintain a cooler, more consistent soil temperature and conserves moisture.
Succession planting is a preventative measure involving sowing small batches of seeds every two to three weeks. This staggered planting ensures a continuous supply of young, flavorful leaves and mitigates the risk of losing the entire crop to a sudden heat wave. Chervil is generally problem-free, but minor pests like aphids and slugs can typically be managed with simple organic controls.
Harvesting and Use
Harvesting should begin about six to eight weeks after sowing, or once the plants reach a height of at least four inches. Use the “cut-and-come-again” technique, snipping the outer leaves off at the base with clean scissors. This practice encourages new, bushy growth from the center, prolonging the productive period.
Harvest regularly and remove any emerging flower stalks immediately, as the foliage becomes bitter once the plant flowers. Chervil’s delicate flavor is easily destroyed by heat, so add it to cooked dishes at the very end of preparation or use it as a fresh garnish.
The herb does not dry well, as dehydration causes a significant loss of its subtle flavor. For short-term storage, wrap fresh leaves in a damp paper towel and refrigerate for a few days. For longer preservation, finely chop the leaves and freeze them in ice cube trays with a small amount of water or oil, retaining the fresh flavor for future use in soups and sauces.