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Anthriscus cerefolium

Also known as

Garden Chervil, Hedge Parsley, Common Chervil, Curled Chervil, French Chervil, Salad chervil

Full Sun
Moderate care
Light watering


RHS hardiness


Minimum temperature

Expected size









  • spring
  • summer
  • autumn
  • winter

This plant has a mild fragrance

Chervil Overview

Anthriscus cerefolium is more often known by the names Chervil, Hedge Parsley or Garden Chervil. Chervil is a fern-like herb, similar to parsley in appearance. It produce feathery green foliage and white flowers. Considered a gourmet herb, it has a sweeter, more delicate flavour particularly important in French cuisine with herbs like parsley, chives and tarragon. Hedge Parsley is ideal for moist, cooler, shaded areas in herb gardens for it will bolt when too hot.

Common problems with Chervil

Carrot motley dwarf disease, leaves get an abnormal colour, and causes a reduced root system. Treat with insecticide.

Chervil Companion Plants

How to harvest Chervil

Leaves are ready to be harvested within 6 to 8 weeks of sowing, before flowering. Bag seedheads to capture ripening seed and allow seedheads to dry on plants.

How to propagate Chervil


Sowing time best in spring in cool climates or in Autumn in warmer areas. Germination time is 2-3 weeks. The seedlings do not transplant well and should be seeded directly in place.

Special features of Chervil

Attracts bees

Crop rotation

Light Feeder

Repels harmful insects

Planted close to lettuce it will protect them from ants.

Other uses of Chervil

Culinary, containers. Young chervil leaves can be used fresh, dried or frozen as a garnish or flavouring for many dishes. It is one of the herbs used in the seasoning mix called 'Fines Herbes' and is an essential ingredient in Bearnaise sauce. A versatile and flavourful ingredient in an array of dishes, yet can be overpowered by stronger herbs, so make sure you choose carefully when combining with other spices. Chervil is a lovely ornamental garnish for summer dishes and is a very attractive garden plant that will self-sow readily.


It is a mild stimulant that helps digestion and is known to lower high blood pressure.


The leaves have a subtle anise flavour and are used chopped or diced in soups, stews, sauces, meats, vegetables, and salads. The roots and flowers are also edible and high in calcium.

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