Description
Chervil, or French Parsley (Anthriscus cerefolium), stands out with its delicate, lacey green leaves, reminiscent of ferns, which are cherished not just for their visual elegance but also for their culinary prowess. Commonly used to elevate the flavour profiles of various dishes, Chervil offers a subtle taste, akin to a mix of parsley and aniseed. This soft-stemmed, leafy herb proves indispensable for gourmet recipes, especially as a crucial component of the French herb mix, fines herbes.
When cultivating Chervil, opting for locations in the ground, pots, or vege/herb gardens ensures versatility in its growth. A plant partial to cool conditions, Chervil prefers light shade and consistently moist, well-draining soil. If planted in sandy terrains, incorporating a quality soil conditioner will work wonders for its development. Boost its vitality by applying a balanced, herb-appropriate fertiliser during Djilba (early spring).
| Botanical Name | Anthriscus cerefolium |
| Common Name | French Parsley |
| Cultivar | |
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Classification |
Herbs and Veges |
| PBR Name | |
| Origin | Black Sea, Caspian Sea |
| Foliage | Evergreen |
| Height | 40 - 60 cm |
| Width | 20 - 30 cm |
| Light | Full sun |
| Soil | |
| Water Requirement | |
| Lifespan | |
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| Flower Time | |
| Toxicity |
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Information is intended as a guide only.
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