Description
Chervil, often called French parsley, is a classic herb of French cuisine and one of the traditional “fines herbes.” It thrives in cooler weather, preferring spring and autumn planting, as summer heat quickly sends it to seed. Its tender, lacy green leaves carry a mild flavour reminiscent of anise and parsley, making it ideal for flavouring egg dishes, soups, salads, and sauces where subtlety is key. Medicinally, chervil was once used as a gentle digestive and skin herb, though today it is valued more for its culinary qualities. Gardeners appreciate chervil for its quick growth, self-seeding nature, and ability to add a soft, feathery texture to herb beds or container plantings.
