Chervil Can Fill the Garden Gaps
Question: I have just cut back my herb garden after the summer season and it looks so bare.
What could I plant to fill in the empty spaces over fall and winter?
G.D., Orange
Answer: Chervil is ideal for this purpose, as it is decorative in the garden and very useful as a culinary herb.
Chervil (Anthriscus cerifolium) is an annual herb that grows 18 to 24 inches high. Prized for their subtle licorice/anise flavor, chervil’s pale-green parsley-like leaves can be used for a variety of culinary purposes.
Chervil has an interesting history. Native to Europe, Asia Minor, Iran and the Caucasus, the herb grows freely on roadsides and in open areas. It is cultivated in many countries worldwide and is a classic favorite in French cuisine. A basket of chervil seeds was one of the items found in the tomb of the Egyptian pharaoh Tutankhamen.
In central Europe, the herb is traditionally used as a “spring tonic.”
Chervil seedlings do not transplant well, so while you may occasionally find small plants at your nursery, you will have better luck starting chervil from seed.
Fortunately, this is easy to do. Keep the following tips in mind when planting, growing and using chervil:
* Plant chervil in partial shade inland and in partial shade or full sun along the coast. Chervil generally grows well where parsley thrives.
* Sow seeds where the plants will grow, at a depth of one-eighth to one-fourth inch and cover with fine soil to about twice the diameter of the seeds. When seedlings reach 2 inches tall, thin to 6 to 8 inches apart.
Chervil also does well in containers.
* Seed sown in autumn will yield leaves ready for harvesting in six to 10 weeks. For a continuous supply, sow seeds every two weeks throughout the fall and winter.
* Keep chervil moist, as it will quickly go to seed and shrivel if it dries out.
* Encourage new growth in chervil by harvesting leaves often and clipping flower buds when they emerge. You may want to let a few plants bloom and go to seed, however, as chervil will self-sow in a good location.
* Sprigs of chervil can be used in place of parsley in a bouquet garni. Their peppery-sweet flavor is good in salads and makes a special addition to cauliflower soup.
Chervil leaves are one of the ingredients of fine herbs, which consists of equal parts of minced parsley, chervil, tarragon and chives.
Fresh chervil also makes a wonderful herb butter. To prepare, bring 1/4-pound of butter to room temperature. Cream it until fluffy, then blend in 3 to 4 tablespoons of minced fresh chervil or other herbs to taste. If you like, also blend in a tablespoon lemon juice. Wrap in plastic wrap and chill for 20 minutes. Shape into a neat roll; re-wrap and refrigerate for up to six weeks or freeze for up to six months.
--Written by University of California Master Gardener Mary Steele of Laguna Niguel.
Have a problem in your yard? University of California Cooperative Extension (UCCE) Master Gardeners are here to help. These trained and certified horticultural volunteers are dedicated to extending research-based, scientifically accurate information to the public about home horticulture and pest management. They are involved with a variety of outreach programs, including the UCCE Master Garden hotline, which provides answers to specific questions. You can reach the hotline at (714) 708-1646 or send e-mail to [email protected]. Calls and e-mail are picked up daily and are generally returned within two to three days.
