Chervil

A refined French herb — delicate, aniseed-scented chervil (Anthriscus cerefolium), part of the classic fines herbes. Best in the cool seasons and happy in part shade.

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Chervil seeds — delicate, aniseed-scented gourmet herb

Chervil is a refined French herb with lacy, fern-like leaves and a delicate parsley-aniseed flavour — a key part of the classic fines herbes and lovely with eggs, fish and salads. The species is gathered under Anthriscus cerefolium within our culinary herb range. New to herbs? Our herb growing guide covers the basics.

Chervil prefers the cooler seasons — the herb calendar shows when to sow.

A cool-season gourmet herb

Quick and delicate, chervil dislikes summer heat, so it shines in spring and autumn (and under cover in winter). A fast annual, it sits among our annual and aromatic herbs, and does well in part shade where other herbs sulk.

Growing chervil from seed

Sow direct, as chervil resents transplanting and bolts in heat. Keep it cool, moist and lightly shaded, and pick young leaves often. Sow little and often through spring and autumn for a steady supply.

Building a herb garden? Here's where to look next.

Popular herb categories: Anthriscus cerefolium · Culinary Herbs · Annual Herbs · Aromatic Herbs · All Herb Seeds

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Frequently Asked Questions

What does chervil taste like?
Delicate and mild, like parsley with a hint of aniseed — a key part of fines herbes.

Sun or shade?
It prefers cool, lightly shaded conditions and dislikes summer heat.

Why does mine bolt?
Heat makes it run to seed — sow in spring and autumn and keep it cool and moist.

Should I transplant it?
No — sow direct, as it resents root disturbance.

How do I get a steady supply?
Sow a little and often through the cooler months.