Chervil French Parsley

Anthriscus cerefolium

Contains ~ 200 seeds per packet

Germination: 89% Mar 2026

Packed for 2026

Origins and History

Chervil, also called French parsley or garden chervil (Anthriscus cerefolium), is a delicate annual herb in the carrot family, Apiaceae. It is generally traced to regions around the Caucasus, western Asia, and the Black Sea–Caspian Sea area, and from there it spread westward into the Mediterranean and broader Europe through cultivation and culinary use. Chervil was known in Europe from ancient times and became especially valued in French cookery, where it developed a lasting reputation as a refined seasoning herb. As gardeners and cooks carried it beyond its original range, it naturalized in parts of Europe and later in North America, where it is still grown mainly as a cool-season culinary herb. As an heirloom herb, chervil represents an old garden tradition preserved for its subtle flavor, fine texture, and usefulness in kitchen gardens.

Appearance and Characteristics
Chervil is a soft, finely textured annual herb with light green, fern like leaves that resemble delicate carrot foliage. The plant has a graceful, airy habit and produces small white flowers in umbels if allowed to bolt. Its leaves are tender and aromatic, offering a subtle blend of parsley, anise, and mild licorice notes. Chervil prefers cool conditions and is quick growing but short lived, especially in warm weather.

Culinary Uses
This herb is prized for its refined, mild flavor and is best used fresh. Chervil is essential in classic French dishes such as omelets, sauces, soups, and buttered vegetables. It pairs especially well with eggs, chicken, fish, potatoes, and spring vegetables. Because its flavor diminishes with heat, chervil is typically added at the end of cooking or used as a finishing herb.

Growing Tips
Chervil thrives in cool weather and partial shade, particularly in warmer climates. It prefers rich, evenly moist, well drained soil and does not tolerate heat or drought well. Chervil grows best in USDA Hardiness Zones 3 through 9 as a cool season annual, making it ideal for early spring and fall planting. Succession sowing every few weeks helps ensure a continuous harvest.

Sowing and Maturity
Seeds should be direct sown, as chervil does not transplant well. Plant seeds about one quarter inch deep and keep soil consistently moist during germination. Seeds typically germinate within 7 to 14 days. Chervil reaches harvestable size in approximately 40 to 50 days.

Harvesting Guidance
Harvest leaves regularly once plants are established, cutting outer stems to encourage continued growth. For best flavor, harvest in the morning and use immediately, as chervil does not dry well and loses its aroma quickly. To extend the harvest, prevent flowering by harvesting often and providing shade during warm spells.