Chervil

Annuals, biennials, and perennials make up this genus of 12 species, which is native to Europe, Asia, and N Africa. They are upright plants that resemble parsley in appearance. Chervil (Anthriscus cerefolium) is one of the best herbs for containers in cool, shady position; it combines well with other shade-loving, culinary herbs, such as pineapple mint (Mentha suaveolens, Variegata, see pineapple mint) and golden lemon balm (Melissa officinalis 'Aurea' see golden lemon balm). Chervil is an indispensable culinary herb that has been used since Roman times. Its medicinal uses are primarily as "spring tonic" herb, but it is not widely uses as such today. According to the herbalist Juliette de Baiiracli Levy, it is good for "poor memory and mental depression" (Herbal Handbook for Everyone, London 1972).

Aromatic biennial, often grown as an annual, with hollow, furrowed stems and delicate, bright green, finely divided leaves, to 15cm (6in) long, that have a subtle anise flavor. Umbels of tiny white flowers are borne in summer, followed by linear fruits.

Common Name:	Chervil
Botanical Name:	Anthriscus cerefolium
Genus:	Anthriscus
Family:	Apiaceae
Native Location:	Europe, W Asia
Cultivation:	Rich, light, moisture-retentive soil in partial shade. For a winter crop in cold areas, chervil may be protected with cloches, grown under cover, or grown in a cold frame. It bolts in high temperatures and dry, sunny positions. Chervil is reputed to give radishes a sharper flavor if planted beside them. May protect lettuce from ants and aphids, and repel slugs.
Propagation:	By seed sown at intervals or 3-4 weeks from early spring to early autumn, and thinned to 20cm (8in) apart. Seeds are viable for about a year.
Harvest:	Leaves are cut before flowering and usually fresh. If storage is required, it is better to freeze than to dry them.
Height:	30-60cm (12-24in)
Width:	23-30cm (9-12in)
Hardiness:	Z3-8
Parts Used:	Leaves
Properties:	A bitter, aromatic herb that acts as a cleansing tonic, especially for liver and kidney functions, and as an expectorant.
Medicinal Uses:	Internally for fluid retention, rheumatism, eczema, and jaundice. Externally for conjunctivitis, inflamed eyelids, and also for hemorrhoids.
Culinary Uses:	Leaves are added to dishes based on potatoes, eggs or fish, especially in French cuisine. It is an essential ingredient of ravigote sauces and fines herbes. The delicate anise flavor does not withstand drying or prolonged cooking; chervil is therefore usually added just before serving. It is also used raw in salads and as a garnish, in sprigs or finely chopped. Flowers and roots are also edible.
Bibliography:	Encyclopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited. Pg 124