Anthriscus cerefolium
| Anthriscus cerefolium | |
| Light: |    |
| Moisture: |  |
| Hardiness: | 7 |
| Soil pH: | 5.6-8.4 |
| Self Pollinated | |
| Life Cycle: | Biennial |
| Height: | 1' |
| Width: | 1' |
| Blooms: | Late Spring-Early Summer |
| Native to: | |
| Edible Rating: |  |
| Medicinal Rating: |  |
| Tea: | Yes |
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Anthriscus cerefolium (common name: chervil)
Propagation: Seed - sow in situ in succession from February to October. The seed usually germinates in 2 - 3 weeks[1]. The February, September and October sowings should be made in a very sheltered warm and sunny position outdoors or under some protection such as a frame. Other sowings can be made in a position that has at least some shade from the midday sun since the plant runs to seed quickly if it gets too hot or the soil is dry[2]. The seed only remains viable for about a year[2].
Cultivation: Prefers a well-drained moisture retentive soil[1]. Plants dislike hot dry summers[1], it is best to give summer crops a cool shady position but winter crops require a sunny position[3][4][5][6]. Tolerates a pH in the range 5.8 to 7.6.
Plants are hardy to about -10°c[1].
Chervil is occasionally cultivated as a salad plant, especially in France[7]. There are some named varieties[8]. It can supply fresh leaves all year round from successional sowings, especially if given some protection in winter[2]. Although a biennial, it is usually cultivated as an annual[2]. It often self-sows when grown in a suitable position[4][1].
Be careful if harvesting this plant from the wild because it is superficially similar to some poisonous species such as young plants of hemlock, Conium maculatum[9].
Chervil is an aromatic plant with pleasantly scented leaves[10]. It is said to be a good companion plant for growing with carrots and radishes[4][11], the radishes becoming hotter and crisper[11]. It also grows well with dill and coriander[11]. When grown with lettuces it is said to protect them from aphids and ants, the plant is also said to repel slugs[2].
Range: South-eastern Europe. Naturalized in Britain[12].
Habitat: Hedgebanks, roadsides and waste places[13][12].
Edibility: Edible leaves - raw in salads or used as a flavouring in cooked foods such as soups and stews[14][3][15][16][17][18][19][9]. A mild aromatic flavour[8] that is suggestive of aniseed[2]. The leaves are often used as a flavouring, they form the basis of the seasoning 'fines herbes'[1] and are an essential ingredient of 'bouquet garni'[9]. The leaves should always be used fresh because the delicate flavour does not withstand drying or prolonged cooking[2][9]. The leaves are ready for harvesting in about 8 weeks from sowing, the plant responds well to cut and come again harvesting[1].
The flowers are used as a seasoning[8].
The root is said to be edible[20][8].
Medicinal: Chervil is not widely used as a medicinal herb, though it is sometimes employed as a 'spring tonic' for cleansing the liver and kidneys, is a good remedy for settling the digestion and is said to be of value in treating poor memory and mental depression[2][9][21].
The fresh plant, harvested just before flowering, is digestive, diuretic, expectorant, poultice and stimulant[13][15][11]. The juice is used in the treatment of dropsy, arthritis and chronic skin ailments[13]. The bruised leaves are used as a poultice for slow-healing wounds[13] and a warm poultice is applied to painful joints[7]. An infusion of the fresh leaves is also used as an eyewash to treat sore or inflamed eyes[9].
Usage: The growing plant is said to repel slugs[2].
Pollinators: Insects
Habit: Biennial
Soil: Can grow in light, medium, and heavy soils.
Drainage: Prefers well drained soil.
Seed Ripens: Early Summer-Mid Summer
Flower Type: Hermaphrodite
Also Known As: Chaerophylum sativum.
Links
References
- ↑ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 Huxley, Anthony. The New Royal Horticultural Society Dictionary of Gardening. MacMillan Press, 1992.
- ↑ 2.0 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 Bown, Deni. Royal Horticultural Society Encyclopaedia of Herbs and Their Uses. Dorling Kindersley, 1995.
- ↑ 3.0 3.1 Hylton, Josie and William Holtom. Complete Guide to Herbs. Rodale Press, 1979.
- ↑ 4.0 4.1 4.2 Philbrick, Helen and Richard Gregg. Companion Plants. Watkins, 1979.
- ↑ Thompson, Robert. The Gardener's Assistant. Blackie and Son, 1878.
- ↑ Larkcom, Joy. Salads all the Year Round. Hamlyn, 1980.
- ↑ 7.0 7.1 Stuart, Malcolm. The Encyclopedia of Herbs and Herbalism. Orbis Publishing, 1979.
- ↑ 8.0 8.1 8.2 8.3 Facciola, Stephen. Cornucopia - A Source Book of Edible Plants. Kampong Publications, 1990.
- ↑ 9.0 9.1 9.2 9.3 9.4 9.5 Phillips, Roger. Herbs. Pan Books, 1990.
- ↑ Genders, Roy. Scented Flora of the World. Robert Hale, 1994.
- ↑ 11.0 11.1 11.2 11.3 Allardice, Pamela. A-Z of Companion Planting. Cassell Publishers, 1993.
- ↑ 12.0 12.1 Clapham, Arthur and Tom Tootin, Edmund Warburg. Flora of the British Isles. Cambridge University Press, 1962.
- ↑ 13.0 13.1 13.2 13.3 Launert, Edmund. Edible and Medicinal Plants. Hamlyn, 1981.
- ↑ Hedrick, Ulysses. Sturtevant's Edible Plants of the World. Dover Publications, 1972.
- ↑ 15.0 15.1 Lust, John. The Herb Book. Bantam Books, 1983.
- ↑ Vilmorin-Andrieux. The Vegetable Garden. Ten Speed Press.
- ↑ Uphof, Johannes. Dictionary of Economic Plants. Weinheim, 1959.
- ↑ Usher, George. A Dictionary of Plants Used by Man. Constable, 1974.
- ↑ Polunin, Oleg. Flowers of Europe. Oxford University Press, 1969.
- ↑ Kunkel, Günther. Plants for Human Consumption. Koeltz Scientific Books, 1984.
- ↑ Chevallier, Andrew. The Encyclopedia of Medicinal Plants. Dorling Kindersley, 1996.