General: European native that looks similar to parsley, but with a unique anise, tarragon flavor. Great to add to soups & salads. Prefers cooler temperatures. Chervil grows best in cool, moist, well-drained soil & full sun. Will seed in hot weather.

Culinary Uses: Chervil comes from the carrot family along with dill, parsley, and fennel. It shares one of the same aromatic compounds as tarragon which gives the chervil a very delicate anise aroma and flavor. Any amount of cooking (or drying) destroys the flavor of the chervil. It is best to toss whole chervil leaves into salad mixes. They add fresh, sweet flavor to contrast bitter greens and spicy arugula. Another good way to use chervil is to chop it finely and add it to a vinaigrette for your salad or mix them into butter to use with steamed vegetables, fish, and grilled meats. The residual heat from the food amplifies the aroma of the chervil without destroying its flavor.

Ornamental Uses: Similar to parsley except the leaves are smaller, lacier, and paler in color.